Homemade Thai Green Curry Recipe

Green curry paste: A spicy and aromatic paste made from green chilies, garlic, lemongrass, and other herbs. It forms the base of the curry's flavor.

Coconut milk: A creamy liquid made from the grated meat of coconuts. It adds richness and balances the spiciness of the curry.

Chicken breast: Sliced chicken breast provides a lean protein source and absorbs the flavors of the curry well.

Mixed vegetables: A combination of bell peppers, zucchini, and other vegetables adds color, texture, and nutritional value to the dish.

Fish sauce: A salty, savory sauce made from fermented fish. It enhances the umami flavor of the curry.

Sugar: Adds a touch of sweetness to balance the flavors.

Basil leaves: Fresh basil leaves add a fragrant aroma and a burst of fresh flavor to the curry.

When cooking green curry paste, make sure to heat it in the pot for 1-2 minutes until it becomes fragrant. This step is crucial as it helps to release the essential oils and flavors from the paste, enhancing the overall taste of your curry.

• green curry paste - Substitute with red curry paste: Red curry paste has a similar base of ingredients and can provide a comparable flavor profile, though it will be slightly less herbal and more spicy.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the creamy texture and coconut flavor, though it will be less rich.

• chicken breast - Substitute with tofu: Tofu is a great plant-based alternative that absorbs the flavors of the curry well, making it suitable for vegetarians or those looking to reduce meat consumption.

• mixed vegetables - Substitute with frozen mixed vegetables: Frozen mixed vegetables can be a convenient and time-saving alternative, offering a similar variety of textures and flavors.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, making it a good alternative for those who are vegetarian or allergic to fish.

• sugar - Substitute with honey: Honey can add a similar sweetness with a slightly different flavor profile, and it also has the benefit of being a natural sweetener.

• fresh basil leaves - Substitute with fresh cilantro: Fresh cilantro can provide a similar fresh, herbal note, though it will have a different flavor profile.

• Allow the Thai green curry to cool to room temperature before storing.
• Transfer the curry to an airtight container, ensuring there is minimal air space to prevent oxidation.
• Store the container in the refrigerator if you plan to consume the curry within 3-4 days.
• For longer storage, place the curry in a freezer-safe container or heavy-duty freezer bags. Label the container with the date for easy tracking.
• When freezing, leave a small gap at the top of the container to allow for expansion as the curry freezes.
• To reheat, thaw the curry in the refrigerator overnight if frozen. Alternatively, you can use the defrost setting on your microwave.
• Reheat the curry in a saucepan over medium heat, stirring occasionally to ensure even heating. Add a splash of coconut milk or chicken broth if the curry appears too thick.
• Avoid reheating the curry multiple times, as this can affect the texture and flavor of the chicken and vegetables.
• If you have leftover steamed rice, store it separately in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.

• Stovetop Method:

  1. Pour the leftover Thai green curry into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of coconut milk or chicken broth if the curry has thickened too much.
  4. Cook until the chicken and vegetables are heated through, about 5-7 minutes.

• Microwave Method:

  1. Transfer the curry to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the curry, then continue to microwave in 1-minute intervals until heated through, stirring in between.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover curry in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the chicken and vegetables are thoroughly heated.

• Slow Cooker Method:

  1. Transfer the curry to the slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the curry is hot and ready to serve.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the curry in the top pot.
  3. Stir occasionally until the curry is heated through, about 10-15 minutes.

• Large pot: Used to cook the curry paste, coconut milk, chicken, and vegetables together.

• Wooden spoon: Ideal for stirring the curry paste and other ingredients without scratching the pot.

• Measuring spoons: Necessary for accurately measuring the green curry paste, fish sauce, and sugar.

• Measuring cup: Used to measure the coconut milk and mixed vegetables.

• Chef's knife: Essential for slicing the chicken breast and chopping the vegetables.

• Cutting board: Provides a safe surface for cutting the chicken and vegetables.

• Ladle: Useful for serving the curry.

• Rice cooker: Convenient for preparing steamed rice to accompany the curry.

• Serving bowls: Used to serve the finished curry dish.

• Tongs: Handy for handling the chicken pieces while cooking.

Prep ingredients ahead: Slice the chicken breast and chop the mixed vegetables in advance to save cooking time.

Use pre-made paste: Opt for store-bought green curry paste to cut down on preparation time.

One-pot cooking: Cook everything in one large pot to minimize cleanup and streamline the process.

Quick simmer: Use high heat to bring the coconut milk to a simmer faster.

Batch cooking: Double the recipe and freeze half for a quick meal later.