Tested till perfect Thai Green Curry Chicken

Thai Green Curry Chicken

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4boneless skinless chicken breastboneless skinless chicken breasts
  • 1 tbsp 1tbspvegetable oil
  • 2 tbsp 2tbspfinely chopped shallotshallots
  • 5 5garlic clovegarlic cloves, minced
  • 1 tbsp 1tbspfinely chopped gingerroot
  • 3 tbsp 3tbspgreen curry paste, (see recipe below)
  • 1 tbsp 1tbspfish sauce
  • 4 4lime leaflime leaves
  • 1 can 1cancoconut milk
  • 1 cup 1cupThai basil leafThai basil leaves
  • 2 tsp 2tsplime juice
To change the number of servings, enter the number, then press "calculate". or reset


Cut chicken into 1-inch (2.5 cm) pieces; set aside.

In large skillet, heat oil over medium heat; cook shallots, garlic and ginger, stirring, for about 2 minutes or until softened. Stir in green curry paste, fish sauce, lime leaves and coconut milk until combined.

Add chicken to pan; simmer for about 8 minutes or until slightly thickened and chicken is no longer pink inside. Stir in basil leaves and lime juice.


Additional information :

Green Curry Paste:

8 small green chilies, seed and chopped
1/2 cup (125 mL) chopped fresh coriander (stems and roots included)
1/2 cup (125 mL) chopped shallots
1/4 cup (50 mL) trimmed and chopped lemongrass
5 cloves garlic, chopped
1 piece galangal, peeled (1 inch/2.5 cm)
2 tsp (10 mL) ground coriander
2 tsp (10 mL) vegetable oil
1 tsp (5 ml) each ground cumin, turmeric and shrimp paste
1/2 tsp (2 mL) each salt and pepper

In blender, pur?together chilies, coriander, shallots, lemongrass, garlic, galangal, coriander, oil, cumin, turmeric, shrimp paste, salt and pepper.

All rights reserved. TVA Group Inc. © 2015