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Green Chicken Thai Curry Recipe

Green Chicken Thai Curry is a popular Thai Soups-Stews
Author :
On :
Monday, 24 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Soups-Stews Recipe
Cuisine :
Thai Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Okra Soup, Best Chana Dal Stew, Easy Green Peas Soup


  • 250 gm boneless broiler Chicken (cleaned and washed
  • 200 gm Broccoli (washed and cut into florets)
  • 200 ml Coconut Milk (diluted in warm water)
  • a packet Thai curry mix (this has to be added according to your taste)
  • 2 medium sized Brinjals (vertically sliced)
  • 1 inch piece Thai Ginger
  • 3 to 4 dry baby Red Chillies (excellent for Thai cuisine)
  • 5 to 6 strands Lemon grass (chopped)
  • 1 small packet baby Corn
  • 5 to 6 cherry Tomatoes
  • 4 to 5 tbsp oil (any regular oil)
  • How to Make Green Chicken Thai Curry:

    1. Lightly heat oil in a heavy bottom vessel
    2. Add the Thai curry mix to the oil
    3. On a low flame keep stirring for 8 to 10 minutes
    4. Add the crushed ginger, 3 to 4 baby red chillies and chopped lemon grass to the masala
    5. Add the washed chicken and cook it on a low flame
    6. When the chicken is half done add the vegetables (sliced brinjals, Broccoli, baby corn and tomatoes)
    7. Gently mix and simmer
    8. Cook till the vegetables are almost done
    9. Do not overcook the vegetables
    10. Lastly add coconut milk, it will give consistency to the gravy, depending on how thick or watery you want it
    11. Serve hot with steamed rice or mushroom rice


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