Ingredients Jump to Instructions ↓

  1. 1 to 1 1/2 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks or slices

  2. 1 can coconut milk

  3. 1/2 - 2 cups cherry tomatoes

  4. 1 zucchini, sliced into half-moons

  5. 2-3 kaffir lime leaves (available fresh or frozen at most Asian food stores), OR substitute

  6. 1 tsp. lime zest

  7. generous handful fresh Thai basil OR substitute sweet basil

  8. 2 Tbsp. coconut oil or other vegetable oil


  10. 2-4 small green Thai chilies, OR substitute

  11. 1 to 2 jalapeno peppers

  12. 1/4 cup shallot OR purple onion, diced

  13. 4 cloves garlic, minced

  14. 1 thumb-size piece galangal OR ginger, grated

  15. 1 stalk fresh minced lemongrass OR 3 Tbsp. frozen or bottled prepared lemongrass

  16. 1/2 tsp. ground coriander

  17. 1/2 tsp. ground cumin

  18. 3/4 to 1 tsp. shrimp paste

  19. 3/4 loose cup fresh coriander/cilantro leaves and stems, chopped

  20. 1/4 to 1/3 loose cup fresh Thai or sweet basil

  21. 1/2 tsp. ground white pepper (available at most supermarkets)

  22. 3 Tbsp. fish sauce

  23. 1 tsp. brown sugar

  24. 2 Tbsp. lime juice

Instructions Jump to Ingredients ↑

  1. Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If needed, add a few Tbsp. of coconut milk (lower liquid part of the can) to help blend ingredients. Set aside.

  2. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.

  3. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (1 minute), then add 3/4 of the coconut milk, reserving roughly 1/4 for later (if your coconut milk has a thicker cream on top, reserve this part).

  4. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer. Cover and allow to simmer 5-8 minutes, or until chicken is cooked through. Stir occasionally.

  5. Add the zucchini and tomatoes, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 4-6 minutes, or until vegetables are softened but still formed and colorful.

  6. Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you prefer a sweeter curry, add a little more sugar. If too salty or sweet for your taste, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).

  7. Serve in bowls with rice on the side, allowing guests to add their own. Top each portion with a drizzle of 2-3 Tbsp. reserved coconut milk, plus a sprinkling of fresh basil. Additional chopped red or green chili can be added for those who like it spicy. ENJOY!


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