Thai Green Curry is a simple and easy to make curry made from fresh herbs and coconut milk. This particular recipe has chicken and pineapple which is served over white rice. Perfectly balanced, this curry is savory, sweet, salty and somewhat hot, that depends on how many chiles you add!
How to make Thai Green Curry
This particular curry is quite easy and whips up really quick. You can use canned curry paste but we found the varieties much too hot for our taste. I decided to learn how to make Thai Green Curry Paste so that I could control the heat. I found that even though the ingredient list is long for curry paste, it’s easy because you throw it all into a blender with some water. You can make double batches and freeze it or keep it in the fridge, so easy!
You will want to make a trip to the Asian store so you can find some Thai basil, lemon grass, Kefir lime leaves and shrimp paste or miso. Definitely make double batches, keep it in the freezer, it’s worth it!
To make the actual recipe, coconut oil is heated for about 5 minutes on -low-medium heat, stirring frequently. It will probably ‘crack’ and that’s OK, that’s how the Thais do it. Add your curry paste and stir, cooking the paste for a few more minutes, then add the rest of the coconut milk and remaining ingredients, all at once. Cover, simmer and 20 minute later you are done! Garnish with colorful optional garnishes and you have your very own Thai Green Curry! Congrats! High Five:)
This recipe is inspired by our local Thai restaurant and our love for sweet and not too hot curries.
An easy Thai Green Curry with Chicken and Pineapple made with homemade curry paste. Perfectly balanced, this curry is savory, sweet, salty and hot!
- 1/2 cup Thai Green Curry Paste
- 1 can coconut milk
- 2 cups chicken, vegetable or seafood broth
- 2 Tbs brown sugar, may sub palm sugar
- 2 Tbs fish sauce
- 1 1lb chicken breast or thighs, cut into bite-size pieces (boneless,skinless)
- 16 oz pineapple chunks
- cooked rice
- pepper slices, scallions, thai basil leaves, chile powder, chile oil, lime wedges
- Shake or stir your coconut milk and pour half of the coconut milk in a medium sauce pan, simmer over low-medium heat for about 5 minutes, stirring constantly. The coconut milk should 'crack' or 'break' where the oil separates from the solid. This happens when most of the liquid has evaporated off.
- Add the curry paste and cook the curry paste for an additional 1-2 minutes, stirring frequently, then add the rest of the coconut milk.
- Add the rest of the ingredients, increase heat slightly, bring the pan up to a simmer and cook for 20 minutes with lid on, stirring occasionally.
- Serve over rice and garnish
- The heat in curries can vary greatly, the peppers you choose will have different heat indexes. if your curry is not hot enough, adding red chile flakes while it is simmering will add some extra heat. You can also garnish with pepper sauce, our favorite is Sriracha, or chile oil, chile powder. It is safer to make your curry paste on the milder side because you can always add heat later but you can't take heat away.
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