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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.
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)
Thai Green Curry Recipe With Chicken and Pineapple
An easy Thai Green Curry with Chicken and Pineapple made with homemade curry paste. Perfectly balanced, this curry is savory, sweet, salty and hot!
Ingredients
- 1/2 cup Thai Green Curry Paste
- 1 can coconut milk
- 2 cups chicken
- broth (vegetable or seafood)
- 2 Tbs brown sugar
- 2 Tbs fish sauce
- 1 lb chicken breast, cut into bite-sized pieces
- 16 oz canned pineapple chunks
- 5 cups cooked rice
Instructions
- 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.
- 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
Notes
- Optional Garnish: pepper slices, scallions, thai basil leaves, chile powder, chile oil, lime wedges
- 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.
Nutrition Information:
Yield: 5 Serving Size: 1 bowlAmount Per Serving: Calories: 747Total Fat: 28gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 129mgSodium: 1562mgCarbohydrates: 73gFiber: 2gSugar: 19gProtein: 50g
Thai Green Curry Paste Recipe:
More Curry Recipes:
Palak Paneer
Red Lentil Tomato Curry Soup
Curry Fried Green Tomatoes
Lamb Curry Burrito
Walker Sandra
Tuesday 13th of October 2020
I just love a good curry. The secret, in my opinion, is the best curry paste you can find so if you have a local Asian grocer that stocks a homemade paste buy it! This recipe is extremely flexible in terms of the veggies or meat you add. Other yummy ingredients would be red peppers, mushrooms, a bit of eggplant or beef instead of chicken. Heat a large frying pan or wok and add the cooking oil, curry paste and three tablespoons of coconut milk.
Tina
Thursday 15th of October 2020
I agree, I love the flexibility of this ingredient. Thank you for the great ideas!
Hannah
Monday 18th of February 2019
Loved the flavor of the pineapple and green curry together. I’ll be making this again.
Tina
Tuesday 26th of February 2019
I get a lot of requests from Dave to make this. It's his favorite Thai soup but when we order it from restaurants the heat profile isn't consistent. I learned to make this so we can control the heat. Glad you like this!
Bianca
Wednesday 21st of February 2018
Oh I LOVE the colors in this. I've had an Asian curry with pineapple before and it was amazing. I think this is the same curry. Going to make this soon.
Marsha Farmer
Monday 31st of July 2017
The pics are really mouth-watering. i’m gonna share this with my spouse and hope we can have it soon.
Tina
Thursday 3rd of August 2017
Thanks Marsha! I love food photography, almost as much as I love reading cookbooks:) Enjoy!