Easy Green Curry Chicken Recipe

Prepare the Lemongrass.

Preparing the Lemongrass

Darlene Schmidt

• 1 stalk lemongrass
• 3 cloves garlic
• 1-3 green chilies (depending on desired spiciness), or substitute red chilies or 2-3 tsp. chili sauce
• 2 shallots OR 1/3 cup purple onion, chopped
• 1 Tbsp. ground coriander
• 2 tsp. ground cumin
• 2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
• 1 tsp. shrimp paste (available by the jar at Asian/Chinese food stores)
• 1 tsp. sugar
• 1 thumb-size piece galangal OR ginger, sliced
• 4 lime leaves (fresh or frozen - available at Asian/Chinese food stores), cut with scissors into strips (discard stems)
• ½ cup fresh coriander including stems
• 1 tsp. dark soy sauce OR 1 Tbsp. regular soy sauce
• 1 can coconut milk
• ½ chicken chopped into pieces
• 2 bell peppers, red and green
• 1/2 cup fresh basil

For a one-page version of this recipe, see: Easy Thai Green Curry Chicken.

Step 1: Prepare the Lemongrass.

Remove any tough outer leaves and also the bulb. Thinly slice the lower half of the stalk (the upper half can be discarded OR cut into long segments and added to the curry for extra flavor). Chop the slices with your knife to mince, or pound with pestle & mortar. Now place this prepared lemongrass in a food processor or blender.

• Prepare the Lemongrass.
• Processing the Ingredients.
• Simmer the Paste with Coconut milk.
• Add the Chicken and Simmer.
• Add the Peppers.
• Finish Your Thai Green Curry Chicken.