Thai Green Curry Chicken with Basil

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My very first experience with Thai food was this recipe, at the age of 10. My aunt made this for dinner one night as a “welcome to our home” meal. This was the remarkable start to a life-long obsession with Thai food. What 10 year old asks for a Thai Chicken recipe? THIS GIRL!!! I have been smitten with the complex, layered flavors ever since. This is also the time when I discovered that I was a super-taster! I have culinarily grown up since I first tried this recipe. My Thai-dar (radar) is definitely more mature. But, going back to the root is so important. Knowing where the foundation was laid and where the “buzz” came from is what makes this recipe so special. I’m able to relive an amazing memory of a time of new discovery. And, this is what my long-lasting food journey has been about. I still have the original card I wrote this recipe on!

Each flavor in this recipe rolls through the palate like gentle spoonfuls of comfort and satisfaction. Delicious, sweet umami; delicate green curry heat, crispy textures and creamy coconut milk play a well-balanced symphony through the senses. Each bite awakens another olfactory layer of discovery. Sometimes sweet, sometimes salty (from fish sauce), other times texture satisfaction. Layer upon layer of flavor pours out with each bite of this dish. If you have never tried Thai food, this would be an excellent beginners dish.

I’m so thrilled to be able to share this pivotal recipe with you! Perhaps you will discover something new about your foodie-ness. Like I tell so many people, “CLIMB THE TRUST TREE”! There are so many flavors in the world to discover!

ChefHotDish

Thai Green Curry Chicken with Basil

Delicious, sweet umami; delicate heat, crispy textures and creamy coconut milk play a well-balanced symphony through the senses. Each bite awakens another olfactory layer of discovery. Sometimes sweet, sometimes salty, other times texture satisfaction. Layer upon layer of flavor pours out with each bite of this dish.

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Prep Time 45 minutes mins

Cook Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Thai

Ingredients Equipment Method Notes

Ingredients

  

• 1 can coconut milk 13 ounces
• 1-2 tbsp green curry paste
• 12 oz chicken cut medium dice
• 1/2 cup chicken stock good quality
• 1/3 cup bean sprouts
• 1/2 cup snow peas thinly sliced
• 3 tbsp fish sauce
• 2 tbsp brown sugar
• 1/4 cup basil leaves thinly sliced, chiffonade
• 1/4 cup cilantro roughly chopped

Equipment

• Sauce pan or saute pan

Method

 

1. In a large saucepan, fry curry paste in coconut milk for 3 minutes.
   
2. Add chicken stock, fish sauce, sugar, cilantro and simmer for 5 minutes.
   
3. Add chicken and cook until tender; about 8-10 minutes.
   
4. Just before serving, add snow peas, bean sprouts and basil. Serve over jasmine or basmati rice.
   

Notes

Feel free to experiment with the heat (curry paste) based on your preference.  This recipe can be done a day in advance.  Just be sure to NOT add the snow peas, bean sprouts or basil until you have reheated and are ready to serve. This recipe tastes even better the next day!  

Once you are comfortable with this recipe, try adding lemongrass, Kaffir lime leaves, etc.  Expanding your Thai flavors will allow for many variations of this recipe!

I have linked several of the Thai brands that I used to make this recipe.  What is important to note are the various brands of fish sauce available.  I have linked my fish sauce preference in the recipe introduction.  Some tend to be VERY salty and VERY fishy.  I’m not opposed to any brand in particular.  I have linked a mild fish sauce that would be a good introductory fish sauce as you will be able to use it in other applications with other recipes I post in the future.  Think of this as expanding your culinary pantry!

Leave your comments about how/when you served this dish.