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Thai Green Chicken Curry

A quick and fragrant Thai-style green chicken curry with apples and mixed vegetables served with rice.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 320 g chicken breast cut into thin strips
  • 4 green apples peeled and cut into large pieces
  • 4 onions peeled and cut into large pieces
  • 2 tbsp green curry paste
  • 1 tbsp fish sauce
  • 400 ml coconut milk
  • 1 strand lemongrass chopped
  • 40 ml soy sauce
  • 1 tbsp brown sugar
  • 100 g zucchini sliced
  • 100 g red pepper sliced
  • 100 g bamboo shoots
  • 100 g mushrooms sliced
  • 60 g baby corn
  • 1 hot pepper whole or sliced to taste
  • 10 fresh basil leaves
  • 200 g rice rinsed
  • 50 ml water for softening onions and apples
  • 600 ml water for cooking rice (salted)

Instructions

  • Peel the onions and apples, cut into large pieces, then place them in a saucepan with 50 ml water. Cover and cook over low heat until very soft and the water has evaporated, about 8–10 minutes.
  • Add the green curry paste, fish sauce, chopped lemongrass, soy sauce, brown sugar, and coconut milk to the softened onion-apple mixture. Blend with an immersion blender or in a countertop blender until smooth and creamy.
  • Cut the chicken into thin strips. Slice the zucchini, red pepper, and mushrooms. Prepare the bamboo shoots, baby corn, and hot pepper.
  • Return the blended sauce to the pot and bring to a gentle boil. Add the chicken strips, zucchini, red pepper, mushrooms, bamboo shoots, baby corn, and hot pepper. Cook uncovered for 3–4 minutes after it starts boiling, until the chicken is cooked through and vegetables are tender-crisp.
  • Stir in the fresh basil leaves just before removing the curry from heat.
  • Meanwhile, bring 600 ml salted water to a boil in a separate pot, add the rinsed rice, then reduce to low heat and cook until the water is absorbed and the rice is tender.
  • Serve the curry over the cooked rice.

Equipment

  • saucepan or medium pot
  • blender (immersion or countertop)
  • Knife
  • Cutting Board
  • Measuring Spoons
  • large pot (for rice)

Notes

  • Use an immersion blender for a quicker process.
  • Adjust hot pepper to your spice preference.
  • Slice chicken thinly for fast, even cooking.
  • Rinse rice until water runs clear before cooking.