Thai Green Curry is very versatile. It can be made with chicken, shrimp, tofu or vegetables. You can add as much heat as you can take by experimenting with different types of peppers, both red and green. What is wonderful about this recipe is the flexibility in what you add to it, or take away from it. Or you can just stay true to the basic broth preparations. This recipe is easily adaptable to your tastes and favorite asian vegetables. I made my last batch with baby corn, water chestnuts, bamboo shoots, bok choy and shrimp. You can use homemade green curry paste or find it in the international section of your favorite grocery store.
Nothing better to warm you on a cold winter day than a little Thai food.
If you wonder if Thai Green Curry Chicken is good for you, while high in fat, the nutritional value makes it good for increasing vitamin, mineral and protein intake.
Adapting our Thai Green Curry Chicken
Any recipe does not reach true perfection until you’ve added your own touch to it. At Waxing Kara Honey House, we encourage you to play with your food. Change up this recipe. Here are some ideas:
- Replace the chicken with shrimp, tofu, or your favorite vegetables
- Replace the string beans with bok choy or edamame
- Add some water chestnuts and bamboo shoots
- No ta fan of cauliflower rice? Use asian style white rice and rinse before cooking
- Play with those peppers, if you like heat, go for it
If you decide to make this Thai Green Curry recipe or any variation that we’ve suggested or better yet, your very own take, why not take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!
Thai Green Curry Chicken
- 1 tbsp. coconut oil
- 1 tbsp. fresh ginger grated
- 2 cloves fresh garlic grated
- 1 tbsp. fresh turmeric grated (substitute, 1/2 tsp turmeric powder)
- 2 whole spring onions chopped keeping the white part and green part separate
- 1 tsp. green curry paste
- 2 c raw cauliflower grated or chopped into pea sized pieces
- 13 1/2 oz lite coconut milk I prefer organic milk in BPA-free cans
- 8 oz pure coconut water
- 3 inch lemon grass using the side of your knife, slightly crush the stalk to allow flavors to release
- 1 tsp. Waxing Kara Honey
- 1 c organic red pepper cut into thin 1″ long pieces
- 1/2 lb fresh chicken breast
- 1/2 whole fresh lime squeeze juice into broth
- 1/2 c cilantro chopped
- 1 c string beans cut into thin 1″ long pieces
- 1 tsp. salt
In a small soup pot, warm the coconut oil. Add the ginger, garlic, turmeric, white part of scallions and green curry paste. Simmer for 2-3 minutes.
Prepare the cauliflower and place in a steamer. You will cook this just before serving.
Add the Coconut Milk and Coconut Water, Lemon Grass, Honey, Salt and cook on low (without boiling) for 10 minutes.
Strain the broth and return it to pot (I like to put the lemongrass back into the broth and remove just before serving)
Add the red pepper strips and rewarm the broth to a light simmer, add the chicken and allow to cook for about 7-8 minutes. Do not rapidly boil the broth.
Turn on your steamer and steam the Cauliflower for 3-5 minutes. Set aside.
When chicken is cooked, add the juice of lime, cilantro and string beans, taste and add salt if necessary, simmer for one minute to finish bok choi.
Fill the bottom of two bowls with steamed cauliflower then divide soup among the bowls
Like Thai food? Try our Thai Shrimp and Kale stew, using some of the same ingredients listed above!