Green Chicken Curry with Coconut Milk: An Exotic Culinary Journey

Green chicken curry with coconut milk is like an instant trip to Thailand. The intoxicating aromas of lemongrass, ginger, and chili mingle with the creamy sweetness of coconut milk, enveloping tender pieces of chicken. It's a comforting, easy-to-make recipe that warms the heart (and the taste buds!). I discovered this dish during a trip to Asia, and I was instantly captivated. Today, I'm sharing my version, slightly adapted to be even simpler and quicker to prepare, without sacrificing the authentic flavors.

This curry is perfect for a casual dinner with friends, or for a cozy evening at home. Serve it with fragrant basmati rice, and you'll have a complete and balanced meal. And for those who like to add a touch of power and well-being to their dishes, I'll share a little tip at the end of the recipe... You'll quickly understand!

So, ready to embark on a culinary journey? Follow the guide!

Ingredients

Serves 4:

• 500g of chicken fillets, cut into pieces
• 400ml of coconut milk
• 2 tablespoons of green curry paste
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 1 piece of fresh ginger (about 2cm), grated
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 carrot, sliced ​​into rounds
• 1 zucchini, diced
• 100g of green beans, cut
• 1 lime (juice and zest)
• 2 tablespoons of fish sauce (Nuoc-mâm)
• 1 tablespoon of palm sugar (or brown sugar)
• A few leaves of Thai basil (or regular basil)
• Vegetable oil
• Basmati rice, to serve

Instructions

1. In a wok or large frying pan, heat a little vegetable oil over medium heat.
2. Add the onion, garlic, and grated ginger. Fry for 2-3 minutes, until fragrant.
3. Stir in the green curry paste and cook for 1 minute, stirring constantly, to release the aromas.
4. Add the chicken and brown it on all sides.
5. Pour in the coconut milk, fish sauce and palm sugar. Mix well.
6. Add the vegetables (peppers, carrot, courgette, green beans).
7. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked and the vegetables are tender.
8. Just before serving, add the lime juice and zest, along with the Thai basil leaves.
9. Serve hot with basmati rice.

Chef's Tips

• For a spicier version, add a fresh red chili, finely chopped, along with the onion and garlic.
• You can vary the vegetables according to your tastes and the season (broccoli, cauliflower, mushrooms...).
• Replace palm sugar with honey if you don't have any on hand.
• For a vegetarian version, replace the chicken with diced firm tofu.
• For an energy and wellness boost, add a pinch of shilajit resin to your dish just before serving. Stir well to dissolve. (Visit our Purlema ​​Infos blog to learn more about shilajit!)

Conservation

This curry can be kept in the refrigerator for 2-3 days in an airtight container. It can also be frozen.

Green curry is a dish that is even more enjoyable the next day, as the flavors have had time to develop.