Wicked Good Thai Curry- Chicken Thai Green Curry

Collaborative Recipe Credit: Arunabh

A Fellow Wicked Good Thai Curry Lover

This Wicked Good Thai Curry comes courtesy Arunabh. He is my nephew and has the same passion for good food, good conversations, music, travelling for new experiences and bringing peace through his loving ways. I have had the good fortune of tasting some of his creations. Specially love his intuitive mix of cocktail flavors.

He hates some vegetables I discovered. For example, pumpkins- don’t ask me why! I hated them too growing up. Love them now. 😀 I am adding this Guava Pumpkin salad recipe as an example.

But fortunately, we are on the same page on this one! 🙂 Here’s his own recipe of Chicken Thai Green Curry which is easy and simple to make. I share in his own words below.

Chicken Thai green curry- Wicked Good Simplicity

This dish has a special place in my heart. I was first introduced to Thai cuisine by my maternal uncle (Mama) who had spent some time in the country.

Through him I got to experience this brand-new flavor profile of tangy, spicy and fragrant food. I lost my Mama in 2018 and since then, have tried to recreate these dishes in his memory.

Although I haven’t gone to the lengths of making my own green curry paste, the store-bought ones do a pretty good job.

Wicked Good Curry Lover- with few words of appreciation

“The Curry is always greener on the other table“.

This was the thought that came to my mind roaming the streets of Bangkok in December of 2017. The myriad smells and sounds of Bangkok’s Street food, stretching from sizzling satays to fresh cut fruit, is truly a vivid experience.

But nothing can truly beat the simplicity and comfort that a good curry brings, so this recipe is to tide you over till the next Thailand trip.

Footnote

Excuse my choice- I really love Thai curries. May not be so healthy for some- hence I call it Wicked Good Curry. 😉

It’s a No Fail Crowd pleaser if you have the stomach for it. My little lines below are in loving memory of sharing a bowl of curry with many friends and family members across the world who are no more.

But the good memories remain.

Some things look better while others may actually taste better. A few holidays are ahead for those who wish to celebrate with homecooked food for self, family and friends. I have here a link for those who wish to buy some ingredients needed for cooking. I believe they may have the stock of necessary items. Of course, other retail options also exist.

It may look a bit different

It may taste a bit different

But some flavours are reminders of happier days

As long as it is for a good cause

Some white lies can help to give some pause

To an unending debate or war of who won and who lost

It’s really not easy to bring peace

So, I share instead your choice- do you like Thigh or Leg piece?

I know of some who actually hunt for the wings or neck piece.

Meltinglemondrop-31st Aug 2024

P.S: It maybe boneless too.

Wicked Good Thai Curry

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Serves: 3-4 Prep Time: 10-15 mins Cooking Time: 40-45 mins

Ingredients

• 800gms chicken
• 4tbsp Green Curry Paste
• 4tbsp Cooking oil
• 400ml coconut milk
• Basil leaves
• 1 lemon
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 250gms mushroom
• (Any other veggies of your choice)
• Fish sauce (optional, you can just use salt)
• 2tsp palm sugar or jaggery

Instructions

 

1. Cut your veggies into thin slices

2. Cut and clean your chicken (with bone is fine, if going for boneless then I recommend using chicken thighs)

3. Heat the oil in a pan on medium flame.

4. Add the curry paste, stir for 3-5 minutes till the paste absorbs the oil and is fragrant, you can also add 1 kaffir lime leaf in this step for extra fragrance.

5. Add your chicken and stir till all pieces get coated with the paste evenly. Stir on medium-high flame for 10 minutes.

6. Reduce the flame to low and add the coconut milk and some water according to the consistency you want.

7. Add in your mushrooms and salt(or fish sauce)

8. Let it simmer for 15-20 mins.

9. Add your bell peppers and simmer for another 5-8 minutes so that the bell peppers don’t lose their crunch.

10. Check for flavour, add some palm sugar or jaggery if too sour, add salt if that needs to be adjusted.

11. Turn off the flame. Add basil leaves and mix it into the curry.

12. Squeeze half a lemon for extra feshness and tanginess if needed.

 

Serve hot with white rice!

 

Wicked Good Thai Curry- Chicken Thai Green Curry was last modified: April 3rd, 2025 by Melting Lemon Drop

Notes

Chicken can be replaced with any other protein of your choice. But cooking time varies for different ingredients. Marinating the chicken/meat with a bit of salt/fish sauce ahead of the cooking helps.