Thai Green Curry with Chicken (Authentic Hot Blend)
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Category
Main Course
Cuisine
Thai
Author:
Spice Zen
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 Minutes
Dietary Information
Gluten-Free, Dairy-Free, Nut-Free, Soy-Free (adaptable)
A vibrant Thai green curry with bold heat and fresh herbal depth, made using Spice Zen’s Thai Green Curry Spice Blend. Chicken is cooked directly in the spiced base, then finished with coconut cream, vegetables and fragrant herbs for a curry that is aromatic, warming and full of character. Hot, balanced and soul satisfying, this curry is easily adapted for vegan cooking.
Ingredients
Curry Base
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2 tbsp Spice Zen Sunflower Oil or Peanut oilUse generous Garnishes for freshness.
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2–3 shallots, finely chopped or pureed (or 2 small onions)
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4 garlic cloves, minced
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1 tbsp Spice Zen Thai Green Curry Spice Blend (reduce for milder heat)
Protein
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500 g boneless chicken thighs or breast, cut into chunks (or firm tofu or fried tofu puffs for vegan option)
Vegetables
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3 small Thai eggplants, cubed
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1 cup canned bamboo shoots, drained
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½ red capsicum, julienned½ red capsicum, julienned
Coconut & Liquid
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400 ml coconut cream (or a mix of coconut cream and coconut milk)
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1 cup water
Seasoning & Finish
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1 tbsp fish sauce (omit or replace with soy sauce for vegan option)
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1 tbsp coconut sugar
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1 tsp salt, or to taste
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Small handful Thai basil or coriander
To Garnish
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1 red or green chilli, sliced diagonally
Directions
Heat oil in a heavy-based pan over medium heat. Add shallots and garlic and cook for 2 minutes until softened and fragrant.a
Add Spice Zen Thai Green Curry Spice Blend and stir into the oil until aromatic.
Add chicken and bamboo shoots and toss well to coat in the spiced base.
Add water, bring to a simmer and cook for about 10 minutes, or until the chicken is cooked through.
Stir in coconut cream, then add fish sauce, coconut sugar and salt.
Add eggplant and capsicum and simmer for a further 3 to 4 minutes, until vegetables are just tender.
Remove from heat and stir through Thai basil or coriander.
Garnish with sliced chilli and serve hot with jasmine rice.
Chef's Notes
This curry is naturally hot, so start with a little less spice blend and build to taste.
Cooking the chicken directly in the curry base gives it more flavour before the coconut cream goes in.
Add the eggplant and capsicum near the end so they stay vibrant and tender.
Recipe Note
Vegan Adaptation
Replace chicken with firm tofu or tofu puffs, use vegetable stock or water, and replace fish sauce with soy sauce or omit.
Mild, Kid-Friendly Option
Reduce the amount of spice blend and add a little extra coconut cream for a softer finish.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
