Easy Thai Green Curry

Thai green curry is a light and fragrant curry made with a special green curry paste. We already have a recipe on how you can make this delicious curry from scratch, so this time, here’s a quick and simple way to prepare it.

For our recipe, we have used Aroy-D Green Curry Paste, provided to us by one our partners, KDM. This is a green curry paste made using an authentic Thai recipe, with rich, good quality ingredients. It includes aromatics like green chillies, shallots, lemongrass, garlic, galangal, and kaffir lime peel.

Serving size: 2-3

Ingredients:

• 300g boneless chicken
• 1 cup coconut milk
• ½ tbsp olive oil
• 2 ½ tbsp Aroy-D Green Curry Paste
• 1 tsp ginger garlic paste
• 2 kaffir lime leaves
• 3 green chillies (cut in half)
• 10 large basil leaves
• 1 tbsp thinly sliced lemongrass
• ¼ tsp grated galangal (Thai ginger)
• ¼ cup water
• 1 tbsp lime juice
• ½ tbsp fish sauce
• 2 tsp sugar
• ¼ tsp lime zest
• 1 tbsp chopped coriander leaves

Instructions:

1. To start off, defrost 300g boneless chicken and cut them into thin pieces of around 1-2 inches. Set aside.
2. Next, to a large pot, add ½ cup coconut milk (keep the rest aside for now), along with ½ tbsp olive oil, 2 ½ tbsp Aroy-D Green Curry Paste, 1 tsp ginger garlic paste, and 2 kaffir lime leaves.
3. Then, on medium high heat, stir everything together for 2-3 minutes, until well combined with the coconut milk. It will be a muted olive green in colour.
4. Now, take out one of the kaffir lime leaves (or the curry may get too bitter), and add in the cut pieces of boneless chicken. Cook the chicken for around 4-5 minutes or until the it turns white in colour. Stir occasionally while cooking. The curry will start to bubble at this point.
5. Then, add in 2 cut green chillies, 10 large basil leaves, 1 tbsp thinly sliced lemongrass, and ¼ tsp grated galangal. Stir to mix everything together.
6. Now, add in the rest of the coconut milk, along with ¼ cup water and mix everything together again. Reduce the heat to medium low and cover the pot with a lid. Let the curry cook for 15 minutes, while stirring occasionally. The curry will be bubbling and in a pale green colour by now.
7. Lastly, add in 1 tbsp lime juice, ½ tbsp fish sauce, 2 tsp sugar, ¼ tsp lime zest, and 1 tbsp chopped coriander leaves. On high heat, mix everything together for around 1 minute. The curry is now ready.