Green Curry Chicken

With Coconut Milk

Green Curry Chicken myfavouritepastime.com_0986Happy Valentine’s Day to all my blogging buddies and friends from whatever corner of the world you’re in. I hope you had the day of your dreams, with your loved ones or friends or family or colleagues. My valentine’s day was low-key, nothing special, but my children had a great time (they had a dance in school!) and we have a long weekend here in Canada. No school on Monday, so I shall be catching up on sleep. Some of my friends have been busy baking heart shaped cookies and other scrumptious valentine’s treats. I really wish there was a virtual conduit for sending goodies around the world. Wouldn’t that be great? We would get to taste all the lovely food we drool over when we visit each other’s blogs.

Green Curry Chicken myfavouritepastime.com_9318Yesterday we had some Green Curry Chicken, made of mostly green ingredients: spring onions or should I call them green onions? green capsicum (bell peppers), green chilli pepper, curry leaves, and coriander (cilantro). Besides that I added, ginger and garlic, other spices and of course, coconut milk. I used boneless, skinless chicken thighs. You can use whatever cut suits you. I hope you’ll like this recipe. I served it with steamed basmati rice and some Apple Cinnamon Crumble Cake with ice cream for dessert. Enjoy the recipe…

  • Ingredients
  • 8 Chicken thighs (I used boneless, skinless)
  • 2 tablespoons peanut oil or any other oil
  • 3 cloves garlic, crushed
  • 3 green chillies finely chopped (optional or you can reduce amount)
  • ¼ cup finely chopped, green capsicum (green bell pepper)
  • 1 tablespoon grated ginger
  • 3 spring (green) onions finely chopped
  • 3 curry leaves (I couldn’t find any, so I used bay leaves)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon chilli flakes
  • 120ml (½ cup) stock or water, if preferred
  • 250ml (1 cup) coconut milk
  • 1 tablespoon (3 teaspoons) Thai fish sauce
  • 3 medium tomatoes, skinned, seeded and chopped
  • Salt to taste
  • ½ cup finely chopped fresh coriander (cilantro)

Green Curry Chicken myfavouritepastime.com_9289Please always remember to assemble all ingredients before you start.  Trim chicken of excess fat and sinew.

Green Curry Chicken myfavouritepastime.com_9291Heat ½  tablespoon oil in a heavy based non-stick pan and brown chicken on both sides. Remove and set aside.

Green Curry Chicken myfavouritepastime.com_9293In the same pan, reduce the heat, add the remaining oil, garlic, chillies (if using), capsicum, ginger, spring onions, and curry leaves. Cook over medium heat 2 minutes.

Green Curry Chicken myfavouritepastime.com_9298Add coriander, cumin, curry powder and chilli flakes

Green Curry Chicken myfavouritepastime.com_9300and cook for another minute.

Green Curry Chicken myfavouritepastime.com_9303Add stock (or water) and stir to mix

Green Curry Chicken myfavouritepastime.com_9304then add chicken and bring to the boil. Reduce the heat and simmer for 15 minutes, turning chicken once.

Green Curry Chicken myfavouritepastime.com_9307Stir in coconut milk, fish sauce, tomato and salt to taste. Simmer for another 10-15 minutes or until chicken is tender and cooked through.

Green Curry Chicken myfavouritepastime.com_9314sprinkle chopped coriander

Green Curry Chicken myfavouritepastime.com_0981The chicken tasted very nice

Green Curry Chicken myfavouritepastime.com_0967we served it  with steamed basmati rice.

Green Curry Chicken

Preparation time: 30 minutes; Cooking Time: 45 minutes; Serves: 4

Ingredients

  • 8 Chicken thighs (I used boneless, skinless)
  • 2 tablespoons peanut oil or any other oil
  • 3 cloves garlic, crushed
  • 3 green chillies finely chopped (optional or you can reduce amount)
  • ¼ cup finely chopped, green capsicum (green bell pepper)
  • 1 tablespoon grated ginger
  • 3 spring (green) onions finely chopped
  • 3 curry leaves (I couldn’t find any, so I used bay leaves)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon chilli flakes
  • 120ml (½ cup)  stock or water, if preferred
  • 250ml (1 cup) coconut milk
  • 1 tablespoon (3 teaspoons) Thai fish sauce
  • 3 medium tomatoes, skinned, seeded and chopped
  • Salt to taste
  • ½ cup finely chopped fresh coriander (cilantro)

Instructions

  1. Trim chicken of excess fat and sinew. Heat ½  tablespoon oil in a heavy based non-stick pan and brown chicken on both sides. Remove and set aside.
  2. In the same pan, reduce the heat, add the remaining oil, garlic, chillies (if using), capsicum, ginger, spring onions, and curry leaves. Cook over medium heat 2 minutes. Add coriander, cumin curry powder and chilli flakes and cook for another minute.
  3. Add stock (or water) and stir to mix then add add chicken and bring to the boil. Reduce the heat and simmer for 15 minutes, turning chicken once.
  4. Stir in coconut milk, fish sauce, tomato and salt to taste. Simmer for another10 minutes or until chicken is tender and cooked through. Sprinkle chopped coriander and serve with steamed basmati rice.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

49 thoughts

  4. I love the look of this dish and I LOVE cilantro!! I will probably double the amount when I make this…and I will most definitely be making this!! 😉 xo

    Reply

  6. A heartwarming dish for Valentines day! I totally agree with your suggestion of receiving fabulous blogged-about dishes. As I have seen more than enough chocolate vor V-day, I think I will start with yours 😉 Sending you love, Afra

    Reply

    1. Hi Afra,
      Thanks for you kind comment. That reminds me, I ate too much chocolate today…and guess from where? From the Hema. I ate my initials in one day (LOL). Thanks for starting with my soup, Love received and rebounded to you! Have a wonderful week!
      Liz

      Reply

  7. Hi, Liz! 😀
    It’s interesting that you browned the chicken first. In Indonesia, we put in the 100% chicken raw. I should remember to try this method the next time I cook curry.

    Reply

    1. Ha ha. I love browning my chicken before cooking it. It has become a habit….but it does taste nice and different. You should try it and give me a feedback. Thanks, Hari, and have a nice week!
      Liz

      Reply
  9. Pingback: Martha’s Split Pea Soup | Adventures of Dorrie Anne

  10. This looks so yummy and right up our alley. I stock up on organic boneless skinless chicken thighs when they go on sale, just love them. We certainly baked our share of Valentine goodies. I just put the muffins in the freezer and will ship my brother some cookies since he couldn’t get here. Enjoy the weekend and catching up on sleep.

    Reply

    1. Thanks. I slept in today…it was so refreshing! Your brother is a very lucky man. I hope he knows how much you care about him. I know you did a lot of valentine baking. You’re so versatile. I wish you the best of the weekend!
      Liz

      Reply

  12. Belated happy Valentines Liz. We had a lovely breakfast out sitting right by the ocean, then spent some time shopping, enjoyed some art galleries and came home late afternoon to have BBQ steak, mushrooms and rice for dinner. Curries are so flavorful aren’t they? I was unable to find any coconut cream until I went to an ethnic store that had it. It is used a lot I both Thai and Indian cuisines and such a difference in taste. The richness of the cream. However, the coconut milk works just as well I think. Curry spices and coconut, a match made in heaven. Hoping spring finds you soon, best wishes for a wonderful weekend.

    Reply

    1. Oh Sandy,
      You are the most gracious friend I ever met. I will keep on repeating this forever. I’m glad you had a lovely breakfast by the ocean and shopped and topped it all up with a BBQ. I saw my neighbour shovelling snow out of his deck and unearthing his Barbecue. I guess they wanted a BBQ dinner in the middle of winter. I hope they enjoyed it (LOL).
      I don’t seem to be able to locate coconut cream in our stores here. I shall open my eyes the next time I go grocery shopping.
      If only spring were here tomorrow….I hope it comes soon. I’m getting fed up of this very cold weather. Enjoy your weekend Sandy and thanks for being so gracious and kind. Best wishes to your family and friends
      Liz

      Reply

  14. Oh, my goodness! This look so delicious, especially with rice! My kind of meal 🙂 I have a red curry paste, so I might try this for hubby and I. 🙂 Thanks for sharing, Liz. Warmest regards. 🙂

    Reply

  18. Oh my, this is so up my alley! I am with you on the virtual sharing….wouldn’t that just be so cool, if we could just reach out and sample all of the wonderful recipes we are sharing with each other?? I want to invent that…

    Reply

    1. Hi Chef,
      Your blog would be the first one on my list. You do cook some really yummy stuff. I am just on my way to see what’s cooking. Enjoy your weekend. Hope you enjoyed valentine’s Day!
      Liz

      Reply

  19. I bought a can of coconut milk (and one of coconut cream) in contemplation of making one of your lovely curries. I have two thighs left from tonight’s dinner, so that should be incentive enough to do this thing! ;->

    Virtual hugs,

    Judie

    Reply

    1. Hi Judie,
      I’ve been trying to find coconut cream but,,,no success. Lucky you, you have both milk and cream. Don’t waste them, please turn them into something nice and tasty. Hope you enjoyed Valentine’s day. Have a lovely weekend!
      Liz

      Reply

      1. I think I’m going to try adding some of the coconut milk to the fluid in the rice cooker when making rice the next time. The last time I had coconut cream, we put it in our cooked five-grain cereal in the morning, along with regular, flaked, unsweetened coconut sprinkled on top. LOVE coconut!

        Reply

        1. I love coconut. I eat coconut rice at least twice a week. My son loves it too. I have to try it on cereal, though. Never given that a thought but am sure it tastes nice. I hope you’re enjoying your weekend? I can visualize a colourful plate of healthy food sitting on your table. I love what you cook.
          Virtual Hugs,
          Liz

      1. Thanks, Liz! It’s a long weekend for us. Actually hasn’t been to work since Wed. Buried in snow! Spicy curry is probably the ticket. Say, I don’t know if your schedule permits it but I’ve put together a little blog party and would looove…to have you join! XOXO

        Reply

        1. A blog party? sounds interesting. I shall check out to see exactly what you mean. I shall keep you posted. Kind regards,
          Liz

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