World Kitchen
Green Chicken Curry with Jasmine Rice
Thai Green Curry (Gaeng Kiew Wan) is a hallmark of Thailand's culinary heritage, famous for its fresh, vibrant herbs and complex balance of flavor profiles. In this recipe, tender pieces of chicken breast or thigh are gently simmered in velvety coconut milk along with juicy cubes of zucchini, which absorb the rich, aromatic sauce flawlessly. The backbone of the dish is authentic green curry paste made from fresh green chilies, lemongrass, and galangal, whose fiery heat is smoothly tempered by the creamy coconut base. A final addition of fresh basil leaves infuses the dish with an irreplaceable herbal lift, served alongside fluffy Jasmine rice which provides a perfect neutral canvas.
Dishday
Recipe overview
- Total time
- 35 min
- Prep
- 15 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 540 kcal
- Protein
- 32 g
- Fat
- 24 g
- Carbs
- 52 g
- Fiber
- 3 g
Step by step
Method
- 01
Rinse the jasmine rice under cool water 2-3 times to preserve…
Rinse the jasmine rice under cool water 2-3 times to preserve its naturally delicate aroma. Combine with water in a 1:1.5 ratio, bring to a boil, then tightly cover and simmer on low heat for exactly 12 minutes until fully absorbed.
- 02
Prepare the curry components
Prepare the curry components: cut the chicken into thin, bite-sized strips, and dice the zucchini into uniform medium cubes. Pluck the fresh basil leaves, discarding any tough woody stems.
- 03
Heat the vegetable oil in a deep saucepan or wok over medium…
Heat the vegetable oil in a deep saucepan or wok over medium heat and add the green curry paste. Fry, stirring continuously, for about 2 minutes until it releases an intense, aromatic fragrance.
- 04
Gradually pour the coconut milk into the pan in small splashe…
Gradually pour the coconut milk into the pan in small splashes, whisking thoroughly after each addition to integrate the paste completely into a uniform, smooth sauce. Bring to a gentle simmer.
- 05
Toss the chicken strips and diced zucchini into the simmering…
Toss the chicken strips and diced zucchini into the simmering coconut sauce. Stir in the brown sugar and fish sauce, reduce heat to medium, and cook for 10 minutes until the chicken is tender and cooked through.
- 06
Turn off the heat, stir the fresh green basil leaves directly…
Turn off the heat, stir the fresh green basil leaves directly into the hot curry, and cover with a lid. Let it rest for 2 minutes to allow the residual heat to draw out the herbal aromas.
- 07
Divide the hot, fluffy jasmine rice onto flat plates
Divide the hot, fluffy jasmine rice onto flat plates. Generously ladle the creamy green chicken curry into deep side bowls and serve immediately.
Dishday
Useful advice
Cooking tip
To get the authentic curry texture, first fry the curry paste with a couple of tablespoons of the thick coconut cream skimmed from the top of the can until the oil separates, before pouring in the rest of the milk.
How to serve
Serve the curry hot in deep bowls, garnished with fresh basil leaves and thin strips of red chili. Arrange the fluffy jasmine rice in a neat mound on a flat plate next to it.
How to store
Store the cooked jasmine rice and finished curry in separate airtight containers in the refrigerator for up to 2 days. Reheat separately, stirring fresh basil into the curry at the very end.
Note
If the curry feels too spicy for your palate, stir in a teaspoon of brown sugar—it will softly round out the sharp heat without disrupting the overall flavor harmony.
