Name: Thai Green Chicken Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: thai
Ingredients: 500 g chicken breast fillet; 1 shallots finely chopped; 3 bunch baby bok choy roughly chopped whole; 400 g light coconut milk; 1 bunch coriander roughly chopped small; 2 kaffir lime leaf small; 1 1/2 tbs green Thai curry paste *to taste; 2 garlic clove finely chopped; 1 1/2 tsp ginger minced; 1 long red chilli sliced; 250.00 ml chicken stock (liquid); 1 tbs peanut oil

by Renwizzle Last updated on 05/05/2025

A recipe base I stole and adjusted to my liking from my Aunt.

- Renwizzle

Ingredients

500 g chicken breast fillet
1 shallots finely chopped
3 bunch baby bok choy roughly chopped whole
400 g light coconut milk
1 bunch coriander roughly chopped small
2 kaffir lime leaf small
1 1/2 tbs green Thai curry paste *to taste
2 garlic clove finely chopped
1 1/2 tsp ginger minced
1 long red chilli sliced
1 cup chicken stock (liquid)
1 tbs peanut oil

Method

Step 1

Heat oil in a non-stick pot. Add shallots and salt and pepper, and fry until onions are translucent.
Step 2

Add the garlic and cook until the onions start to brown around the edges.
Step 3

Add the ginger and curry paste, and fry until fragrant.
Step 4

Add the chicken and stir to combine with the onions and paste, then deglaze with the stock, and add the kaffir lime leaves.
Step 5

Bring to a simmer and pour in most of the coconut milk. Bring to the boil, then reduce heat and simmer for 5 minutes to thicken.
Step 6

Add the bok choy and some of the coriander. Add remaining coconut milk if curry is too dark and cook until the bok choy is wilted and chicken is cooked.
Step 7

Serve on a bed of rice garnished with finely sliced chilli and coriander.