Thai Green Curry

Recently updated on February 8th, 2024

Thai Green Curry

Yields4 Servings

Cook Time20 mins

Ingredients

Curry Paste
 1 stalk lemon grass or 2 tablespoons bottled lemongrass
 1 green chili, seeded
 4 green onions, quartered
 4 cloves garlic
 1 square inch fresh ginger
 1 cup chopped fresh cilantro
 ½ tsp cumin
 ¼ tsp pepper
 1 tbsp soy sauce
 ½ tsp salt
 1 tsp brown sugar
 3 tbsp vegetable oil
Chicken
 1 tbsp vegetable oil
 4 boneless skinless chicken thighs, cubed
 14 oz can coconut milk
 ½ lb snow peas, ends trimmed
 ½ cup chicken stock or water
 1 large lime, cut into wedges
 1 cup uncooked basmati rice

Directions

1

In a food processor, add the lemongrass, chilis, green onion, garlic, ginger, cilantro, cumin, pepper, soy sauce, salt, brown sugar, and oil. Process until smooth, about 1 minute, and set aside.

2

In a medium pan, cook the rice according to package instructions.

3

Meanwhile, in a large pan over medium-high heat, add the oil and chicken, cooking about 5-6 minutes until almost cooked through. Stir in prepared curry paste, coconut milk, and broth. Bring to a simmer and cook for 3 minutes. Add the snow peas, reduce the heat to medium-low, and simmer for another 3 minutes. Serve over rice.

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Ingredients

Curry Paste
 1 stalk lemon grass or 2 tablespoons bottled lemongrass
 1 green chili, seeded
 4 green onions, quartered
 4 cloves garlic
 1 square inch fresh ginger
 1 cup chopped fresh cilantro
 ½ tsp cumin
 ¼ tsp pepper
 1 tbsp soy sauce
 ½ tsp salt
 1 tsp brown sugar
 3 tbsp vegetable oil
Chicken
 1 tbsp vegetable oil
 4 boneless skinless chicken thighs, cubed
 14 oz can coconut milk
 ½ lb snow peas, ends trimmed
 ½ cup chicken stock or water
 1 large lime, cut into wedges
 1 cup uncooked basmati rice

Directions

1

In a food processor, add the lemongrass, chilis, green onion, garlic, ginger, cilantro, cumin, pepper, soy sauce, salt, brown sugar, and oil. Process until smooth, about 1 minute, and set aside.

2

In a medium pan, cook the rice according to package instructions.

3

Meanwhile, in a large pan over medium-high heat, add the oil and chicken, cooking about 5-6 minutes until almost cooked through. Stir in prepared curry paste, coconut milk, and broth. Bring to a simmer and cook for 3 minutes. Add the snow peas, reduce the heat to medium-low, and simmer for another 3 minutes. Serve over rice.

Thai Green Curry

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