This post may contain affiliate links. Please read our privacy policy.
The scent of Thai curry cooking is very possibly one of the greatest kitchen smells ever. Ingredients like lemongrass, chilies, garlic, ginger, coconut milk, along with spices like coriander and cumin all mingle together to create a heady perfume that pulls people to the table. And right now (and really always) we need to find ways to shake up the dinner routine.
Thai Curry
Thailand is situated between China and India, at the center of South East Asia, surrounded by Burma, Cambodia, Malaysia and Laos, and all of these countries have influenced, and in turn been influenced, by Thai cooking.
Thai curries are different from Indian curries, so if you’ve not tried a Thai version, you’ll be in for a singular kind of a treat. Of course there are as many versions of Thai curries as there are provinces of the country, and perhaps as many as there are Thai cooks. This one is so simple to make, and comes together in about 30 minutes.
Thai Curry Paste
While making your own curry paste is an interesting and rewarding experience, opening a jar of Thai curry paste is by far the easiest solution for a weeknight dinner. It’s available in the Asian section of supermarkets, and online.
Fish Sauce in Thai Chicken Curry
Fish sauce is a very traditional ingredient used in Thai and other Southeast Asian cuisines. It is made from fermented anchovies or other seafood, and has a very pungent smell, but when a small amount is employed in a recipe it adds a bracing salty flavor that definitely calls your taste buds to attention. If you like Thai food, you probably like fish sauce. Start with a small amount, and add more from there.
The sauce of this curry is fairly thin. If you wanted a thicker sauce you could stir a couple of teaspoons of cornstarch into 2 tablespoons of water and add it with the coconut milk. Either way you’ll want to serve it with plenty of rice to soak up the delicious liquid.
The scent of Thai curry cooking is very possibly one of the greatest kitchen smells ever.
Tweet This
How to Make Thai Chicken Curry
- In a large pot over medium high heat, melt the butter with the oil. Add the onion and garlic and sauté until tender, about 4 minutes. Add the curry paste and ginger and stir until you can smell the spices. (See Note below for Slow Cooker Version)
- Stir in the bell pepper, then add the broth and coconut milk and bring to a gentle simmer (do not let the mixture boil or it might separate or curdle). Add the fish sauce or soy sauce, and the sweet potatoes. Simmer for 5 minutes, until the sweet potatoes start to soften slightly.
- Add the chicken and the chickpeas and simmer, stirring occasionally, for 7 to 10 minutes until the chicken is cooked and the sweet potatoes are tender. Stir in the basil and lime juice and serve over the hot rice, with the lime wedges on the side to squeeze over.
Slow Cooker Thai Green Chicken Curry
It’s very easy to make this his curry in a slow cooker. All you have to do is transfer the mixture to a slow cooker, once you’ve stirred in the curry paste and ginger.
You can just add the rest of the ingredients at this point, from the bell pepper to the chickpeas, and then set on High for 4 hours. Then add the basil and lime juice, and serve as directed.
More Thai-Inspired Recipes:
- Pad Thai
- Thai Green Beans
- Thai Cucumber Salad
- Smoky Sweet Thai Grilled Flank Steak Salad
- Vegetarian Pad Thai
Like this recipe? Pin it to your favorite board on Pinterest.
Pin This
Thai Green Chicken Curry
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable or peanut oil
- 1 onion halved and thinly sliced
- 2 garlic cloves minced
- 3 tablespoons Thai green curry paste
- 1 tablespoon minced fresh ginger
- 1 red bell pepper slivered
- 1 ½ cups chicken broth
- 1 14-ounce can coconut milk
- 1 tablespoon fish sauce or soy sauce
- 2 cups diced sweet potatoes
- 4 cups cubed chicken thighs
- 1 15-ounce can chickpeas rinsed and drained
- ¾ cup slivered fresh basil leaves (Thai Basil if possible!)
- 1 tablespoon fresh lime juice
- 6 cups hot cooked white or jasmine rice to serve
- Lime wedges to serve
Instructions
- In a large pot over medium high heat, melt the butter with the oil. Add the onion and garlic and sauté until tender, about 4 minutes. Add the curry paste and ginger and stir until you can smell the spices. (See Note for Slow Cooker Version)
- Stir in the bell pepper, then add the broth and coconut milk and bring to a gentle simmer (do not let the mixture boil or it might separate or curdle). Add the fish sauce or soy sauce, and the sweet potatoes. Simmer for 5 minutes, until the sweet potatoes start to soften slightly.
- Add the chicken and the chickpeas and simmer, stirring occasionally, for 7 to 10 minutes until the chicken is cooked and the sweet potatoes are tender. Stir in the basil and lime juice and serve over the hot rice, with the lime wedges on the side to squeeze over.
Notes
Slow Cooker Thai Green Chicken Curry
To make this curry in a slow cooker, all you have to do is transfer the mixture to a slow cooker, once you’ve stirred in the curry paste and ginger. You can just add the rest of the ingredients at this point, from the bell pepper to the chickpeas, and then set on High for 4 hours. Then add the basil and lime juice, and serve as directed.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For medical reasons, I need to be on a low carb diet. Would it be best to not use the sweet potatoes, or just take them out once they’re cooked and leave them for others? In other words is it an essential ingredient that would affect the sauce. Thanks, Katie. It looks delicious. I am reacquainting myself with my slow cooker and just love it when you give recipes for it.
you can either leave them out, or just remove them from your portion – the amount of natural sugar they would leave in the sauce is negligible, but if you don’t feel like fishing them out you can skip them sub in another vegetable like zucchini or summer squash (just cook for less time, until tender!)