There’s nothing like a good curry whatever the time of year. And this Thai green chicken curry with coconut rice bowl ticks the boxes for being both comfort food and light and zingy all at the same time.
I kind of went all out with this Thai curry. While any curry is all about spices. A green Thai curry is heavy on those gorgeously aromatic greens as well. Think of the coriander/cilantro, lemon grass and lime and green chillies too of course.
The smell in the kitchen is amazing when you make this aromatic green curry sauce. You’re mouth will be watering long before you even get the plates out on the table.
First I made up the green curry paste.
Ingredients for the curry paste
Green chillies, onion, garlic, fresh coriander/cilantro, zest of a lime, fish sauce, fresh ginger, lemon grass, ground turmeric, ground cumin, ground coriander and salt and pepper. And some vegetable oil.
Whew, seems like a lot but all the ground stuff is my usual jars in the spice drawer and I try to keep the fresh herbs on hand in the fridge whenever possible.
As for the lemon, lime, garlic, onion and chillies. Those are always kicking around my kitchen, maybe not in the freshest state but they are ready for action.
How to make the Thai green curry paste
Simple, whizz it up in the food processor.
How long will this curry paste keep?
Your Thai green curry paste will keep in a jar in the fridge for up to a month. So just make this whenever you happen to have those ingredients to hand and store it for later. You can freeze it too for up to 3 months.
I used the Thai jasmine rice but you can just as easily use basmati rice or really any long-grain rice for this recipe.
Coconut milk is what gives this rice its rich sweet creaminess. Oh, and it’s fluffy too and just a bit sticky. The perfect combination to go with this chicken curry.
I get my coconut rice going in one pan while I make my chicken curry in another,
Ingredients for Thai chicken curry
Chicken thighs (or breasts if you prefer but I always think the thighs have more flavour), chicken stock, the Thai green curry paste (see above), coconut milk, fresh coriander/cilantro.
I like to use chicken thighs with the bone in. Cut the meat into strips and cook with the bones in the pan. Remove bones when curry has cooked and pick off the meat. The thigh bones will impart more flavour than just the meat on it’s own.
How to make the chicken curry
Mix the curry paste with some of the chicken stock and bring to a boil, then simmer for a few minutes before adding the chicken and remaining stock and cook for 10 minutes.
Now you add in the coconut milk for the last 5 minutes. Finally, check the seasoning and chuck in the chopped coriander.
Now this is a Thai green chicken curry with coconut rice bowl. Therefore that bowl needs a few more additions to make it really special, a lot more fun and seriously tasty too.
What to serve with this Thai green curry
I’ve added a side of chopped fresh mango. The juicy freshness of mango goes perfectly with the rich creaminess of the chicken curry.
I also like to add chopped toasted peanuts for some added crunch and an extra kick of flavour. Simply dry roast them in a pan for about a minute till they start to go golden and release that gorgeously aromatic oil. Tip them out of the pan immediately or they will continue to cook and burn. Nothing worse than burnt nuts!
Finally, I’ve brought in even more texture and fresh flavour with some sliced cucumber on the side.
Top everything off with a few thinly sliced shards of spring onion and red pepper and a good squeeze of fresh lime juice and you will have yourself a Thai green chicken curry and coconut rice bowl that looks a dream and tastes a treat.
Add some poppadoms, chapatis, nan breads or whatever takes your fancy. Add some raita on the side if you fancy or chutneys too.
Can you freeze this curry
Yes, make sure it has cooled down and freeze in a freezer-proof box or bag for up to 3 months. Defrost thoroughly before reheating and make sure it is piping hot.
Making your own curry from scratch is so much more satisfying than just opening a jar. The fact that you can make this green Thai curry sauce way ahead of time and have it stored ready to use in the fridge or freezer makes this curry just as easy to make as it would be using a jar of ready-made curry sauce.
My daughter calls all my bowl recipes posh student food. While I know damn well she eats out of bowls all the time I do doubt she’d make her own curry paste. I do love making an event out of any meal and serving your chicken curry bowl style like this with all these little extras makes a simple curry that bit more special.
Got your curry vibe on, then you might want to make your own curry spice mix – how to make homemade curry powder spice mix.
Looking for more fun feasts in bowls;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Thai green chicken curry with coconut rice bowl
- 1 kg chicken 8 thighs or 4 breasts
- 600 ml chicken stock
- 2 tbsp coriander chopped
- 400 ml coconut milk
- salt season to taste
- 4 tbsp peanuts some roughly chopped
- 2 tbsp cucumber sliced cucumber
- 2 tbsp spring onions and rec pepper cut into thin strips
- 1 mango chopped into cubes
- 2 limes halved to squeeze over mango and everything else
- 4 tsp coriander chopped
Thai green curry paste
- 4 green chillies finely chopped
- 1 onion chopped
- 2 cloves garlic crushed
- 50 g fresh coriander chopped chopped
- 1 lime zest grated
- 1 tsp ginger grated
- 1 stalk lemongrass finely chopped
- 1 tbsp fish sauce
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 pinch black pepper
- 1 tbsp vegetable oil
- 200 g Thai jasmine rice or basmati rice
- 1 tsp salt
- 300 ml coconut milk
- 150 ml water
Thai green curry paste
- Whizz together all ingredients in food processor. This will keep in the fridge for up to a month or freeze it for 3 months.
Coconut rice (have this cooking while you make the curry)
- Rinse rice thoroughly in cold running water to remove starch
- Place rice, coconut milk and water in a pan and bring to the boil, lower heat and simmer for approx 15 minutes uncovered. Fluff up with a fork when ready to serve.
Making the curry
- Slice up the thighs into strips and if the bones are there as well cook them too for extra flavour then pick off meat after cooking
- Whisk up the Thai green curry paste along with 200ml of the chicken stock and bring to boil in a frying pan then simmer for a couple of minutes to reduce down
- Add the chicken and the rest of the stock and simmer for 10 minutes before adding the coconut milk and cooking for a further 5 minutes
- Stir in chopped coriander and season with salt
Plating up an finishing off
- Toast the peanuts in a dry pan for approx 1 minute till golden and aromatic, remove from hot pan immediately or they will burn
- Chop fresh mango and add a squeeze of lime juice, slice up cucumber
- Serve the chicken curry alongside the coconut rice and add in the finishing touches listed above