Thai Green Chicken Curry

"I haven't tried this yet; however, plan to in the near future. This is from Family Circle Cooking with Herbs."
photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
Ready In:




  • In a food processor, add the coriander, lemon grass, fish sauce, chilies and sesame oil. Process for 3 minutes or until the mixture forms a smooth paste.
  • Heat the remaining olive oil in a large saute pan, add the paste and curry leaves, cook for 3 minutes or until fragrant.
  • Add the coconut milk and 1 cup water; simmer gently for 10 minutes, add chicken and simmer for an additional 10 minutes or until tender.
  • Stir in the egg and cook for 3 to 4 minutes or until heated through. Spoon onto a bed of steamed rice or noodles and garnish with the coriander leaves.

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  1. I have never had green curry before I can't think why as we love curry in our house, and this was nice but not a hot curry which is a nice change. One thing it had was lots of flavour the lemon grass and the coriander were so fragrant and fresh tasting. I do like that it used chicken thighs they have much more flavour. My curry leaves were dried as I couldn't find fresh, and I served it over jasmine rice. Thank you for posting. Made for ZWT#6 2010


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