Best 3 Very Spicy Thai Green Chicken Curry Recipes

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Indulge in the vibrant flavors of Thailand with our tantalizing Very Spicy Thai Green Chicken Curry recipe. This delectable dish is a symphony of bold and aromatic spices, creamy coconut milk, and tender chicken, all coming together in a harmonious blend. The heat level is sure to satisfy those who enjoy a spicy kick, while the creamy coconut milk provides a cooling balance.

This recipe is a culinary journey that takes you through the vibrant streets of Thailand, capturing the essence of authentic Thai cuisine. With a detailed step-by-step guide, we'll guide you through the process of creating this flavorful dish, from preparing the aromatic curry paste to simmering it with coconut milk and succulent chicken. Along the way, we'll introduce you to the key ingredients and techniques that make this dish so special.

In addition to the main recipe, we'll also provide variations and alternative cooking methods to suit different preferences and dietary needs. Whether you're looking to make a milder version for sensitive palates or explore a vegetarian option, we've got you covered. Our collection of recipes includes a flavorful Tofu and Vegetable Green Curry, a rich and creamy Green Curry with Shrimp, and a fragrant Green Curry with Salmon, each offering a unique twist on the classic Thai green curry.

So embark on this culinary adventure and immerse yourself in the world of Thai flavors. With our expertly crafted recipes, you'll be able to create an unforgettable Thai green curry experience that will leave your taste buds craving more.

Let's cook with our recipes!

EASY THAI GREEN CHICKEN CURRY



Easy Thai Green Chicken Curry image

This Thai Green Chicken Curry is perfect for quick weeknight dinners, super fragrant, and guaranteed to warm you up with its spicy creamy deliciousness! It's also extremely easy to make and naturally gluten-free and dairy-free. Feel free to customize it and make it vegetarian or with your favorite protein (tofu shrimp, pork, beef, etc.).

Provided by Lavina

Categories     Curries & Stews

Time 45m

Yield 4

Number Of Ingredients 23

8 Garlic cloves - minced
5-7 Red Chilies (preferably Thai/Bird's Eye Chilies), to taste - chopped
2 Green Chilies (preferably Thai/Bird's Eye Chilies), to taste - chopped
6 Baby Corn pieces - halved
2 medium Russet Potatoes - skinned and diced into bite sized pieces
1/3 Large Red Chili - deseeded, sliced (reserve half for garnish if desired - optional)
2 Chicken Breasts (about 400g), boneless, skinless - thinly sliced
2 sprigs Coriander - stems chopped, leaves reserved for garnish
4 Kaffir Lime Leaves
1 bunch (a little over 1 cup) Thai Sweet Basil Leaves (reserve a few leaves from the bunch for garnish)
2-4 Thai Dried Red Chilies, to taste (optional)
½ TBLS Chili Oil (optional)
1 TBLS Olive Oil
1-4 TBLS Thai Green Curry Paste (I use Mae Ploy's Green Curry Paste)
2 TSP Fish Sauce
1 (50g) disc Coconut Sugar (you can use 1 TBLS crystalized Coconut or Brown Sugar if you have that on hand instead) - chopped into quarters
½ - ¾ TBLS ground Thai Red Chili Pepper, to taste (optional)
565ml Coconut Milk (I used 1 large and 1 small can)
Reserved coriander leaves
Reserved Thai sweet basil leaves
Reserved large red chili slices (optional)
A drizzle of juice from a freshly squeezed lime (optional)
Steamed white rice, rice noodles, garlic bread, etc.

Steps:

  • Bring a pot of water to a boil. Skin and dice the potatoes into bite sized pieces. Toss in the potatoes and cook them for 5-6 minutes. They should become slightly tender but not completely soft since they will finish off cooking in the curry. Drain the water and set aside.
  • While the pot of water is coming to a boil/the potatoes are parboiling, chop up all the other fresh ingredients as indicated in the ingredients list: the garlic, red and green chilies, baby corn, large red chili, chicken breasts, coriander, and coconut sugar disc. Set aside.
  • Heat olive oil and chili oil (if using) in a wok or pot over high heat. Add the curry paste and fry for a minute until fragrant.
  • Add the chicken and sauté with the curry paste for 1 -2 minutes. Cook until the chicken is no longer pink and is well coated with the paste.
  • Add in the garlic, red and green chilies, baby corn, chopped coriander stem, and sliced strips of the large red chilies. Sauté for 30-40 seconds.
  • Reduce to medium-high heat and stir in 200ml of the coconut milk. Let simmer for a minute and then add the remaining coconut milk, kaffir lime leaves, fish sauce, coconut palm sugar, Thai dried red chilies and ground Thai red chili pepper (if using). Stir to combine.
  • Add the potatoes and stir. Then, reduce to medium heat and cover the wok with a lid. Let simmer for 6-8 minutes.
  • Remove the lid and give the curry a stir to make sure the coconut sugar has dissolved and blended into the curry.
  • Turn up the stove to high heat again and stir in the Thai sweet basil leaves.
  • Let simmer for a further 1-2 minutes, then turn off the heat and remove to a dish.
  • Garnish with the reserved coriander, Thai sweet basil leaves, and large red chili slices. Drizzle juice from a freshly squeezed lime over the curry if desired. Serve with warm steamed white rice, rice noodles, or garlic bread, etc.

Nutrition Facts : ServingSize 1 bowl, Calories 414 calories, Sugar 17g, Sodium 421.9mg, Fat 12g, SaturatedFat 4.5g, UnsaturatedFat 6.2g, TransFat 0g, Carbohydrate 50.4g, Fiber 5.2g, Protein 29.9g, Cholesterol 73mg

THAI GREEN CURRY CHICKEN



Thai Green Curry Chicken image

In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.

Provided by laus

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 4

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
½ cup cilantro leaves, for garnish

Steps:

  • Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
  • Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

Nutrition Facts : Calories 472.4 calories, Carbohydrate 14.6 g, Cholesterol 57.1 mg, Fat 40.9 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 24.3 g, Sodium 934.7 mg, Sugar 6.8 g

VERY SPICY THAI GREEN CHICKEN CURRY



Very Spicy Thai Green Chicken Curry image

This is an EXTREMELY hot Thai curry with homemade curry paste. All you people out there who're thinking 'hot? Yeah right, try it! Serve over Thai fragrant rice.

Provided by Jeremy Lane

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 2

Number Of Ingredients 16

2 large shallots, peeled and quartered
10 Thai bird's eye chile peppers, seeded and chopped
2 fresh jalapeno peppers, seeded and chopped
½ bunch fresh cilantro
½ bunch fresh basil
2 cloves garlic, peeled and halved
1 (1 1/2 inch) piece fresh ginger root, peeled and sliced
2 limes, zested and juiced
1 tablespoon lemon juice
½ teaspoon sesame oil
1 pinch freshly ground black pepper
2 tablespoons olive oil, or more as needed
2 boneless chicken breasts, cubed
1 (14 ounce) can coconut milk
1 cup chicken broth
2 kaffir lime leaves

Steps:

  • Combine shallots, bird's eye chile peppers, jalapeno peppers, cilantro, basil, garlic, ginger, lime juice, lime zest, lime flesh, lemon juice, sesame oil, and pepper in a food processor. Process, adding enough olive oil to make a paste that is thick but not thick enough to form peaks when you stir it.
  • Heat 1 teaspoon olive oil in a heavy saucepan over medium heat and fry curry paste, stirring constantly, until softened and fragrant, about 5 minutes. Add chicken and cook until chicken has sealed on all sides, about 5 minutes.
  • Pour coconut milk and chicken stock into the saucepan with the chicken; mix well. Simmer over low heat, stirring occasionally to prevent sticking, until liquid has reduced to a thick sauce that clings to a spoon, 20 to 30 minutes. Add kaffir lime leaves and simmer for 1 more minute.

Nutrition Facts : Calories 746.3 calories, Carbohydrate 30 g, Cholesterol 67.6 mg, Fat 60.1 g, Fiber 6.4 g, Protein 32.1 g, SaturatedFat 39.9 g, Sodium 682.9 mg, Sugar 5.7 g

Tips:

  • For a more authentic flavor, use fresh green chilies instead of dried ones. Remove the seeds and ribs of the chilies before using them to reduce the heat. If you like the spicy dish, keep the seeds inside.
  • To make the curry creamier, add a can of coconut milk or a dollop of sour cream.
  • If you don't have lemongrass, you can substitute it with ginger or galangal.
  • Kaffir lime leaves add a unique flavor to the curry. If you can't find them, you can use regular lime leaves instead.
  • Serve the curry with jasmine rice or sticky rice.
  • This curry is also delicious with other proteins, such as shrimp, tofu, or vegetables.

Conclusion:

Very Spicy Thai Green Chicken Curry is a flavorful and aromatic dish that is sure to impress your taste buds. It is a great way to use up leftover chicken and vegetables, and it can be easily tailored to your own spice level. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!

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