Chicken in Thai Green Curry Sauce {Easier, simpler and quicker than you thought}


Cauliflower Stir Fried Rice - Served with Thai Green Curry

Chicken in Thai Green Curry Sauce with Cauliflower Stir Fried Rice


I love Thai Green Curry. And so does my son. And my hubby. Yet for ages I didn’t make it as often as I wanted to because lets be honest, we don’t always have a lot of time, or energy for that matter, to prepare healthy meals. And a lot of the times the ingredients for a thai curry are hard to source. So through trial and not a lot of error, I came up with  a simpler and much faster version to enjoy this curry, with fresh easily sourced ingredients (always so much better than out of a jar) without any compromise on the flavor. No galangal, No kefir lime leaves. If you can find these, great! But if not, you can just use ingredients at hand. Another thing I have worked out. I hate how sometimes chicken breasts pieces get tough and chewy when cooked (boiled) in the sauce. My way of cooking the chicken breasts in under the broiler before, produces tender chicken pieces and a delicious sauce! All in under 45 minutes from start to table and all with flavorsome fresh ingredients!


  • Difficulty: Easy
  • Print

1 or 2 stalks of lemon grass, in total about 8″ chopped into 2 inch pieces
1 fresh Thai green chili – If you prefer a milder curry, seed and detain the chili – Hot curry, leave the chili whole
1 shallot, roughly chopped or a small onion
½ lime rind
1 tsp of salt
1 large bunch of cilantro
2 tbsp of sesame oil (not toasted sesame oil, just regular)
4 large garlic cloves, peeled, roughly sliced
1″ inch of fresh ginger, peeled and roughly sliced
1 cans of coconut cream or milk if you can’t find cream (cream is thicker which leads to a creamier sauce)
3 to 4 breasts of chicken, skinned and boned – Roasted Eggplant is a great vegetarian alternative
2 tbsp of toasted sesame seed oil
15 sugar snap peas
1 tbsp of fish sauce (optional)

Prepare all your vegetables and measure out your ingredients
In a heave saucepan, heat the sesame oil
Add the ginger, shallot, garlic, chili, lime rind and lemongrass
Stir fry them for about 5 minutes until the shallot is slightly transparent and the pot is nice and fragrant
Add the coconut cream or milk and stir
Add the cilantro, stir
Place everything into a blender
Blend everything very finely
Then pass it though a sieve
Discard the pulp
Keep sauce lightly warm and prepare your chicken
Pre heat your broiler to 400°F
Place your chicken breasts (washed and patted dry) into a ziplock bag with the toasted (dark sesame seed oil)
Seal the bag and with a rolling pin, flatten the chicken breasts to about ¼ to ½ inch thick
Place the chicken breasts on a lined oven sheet and grill for 5 minutes on each side
Remove from the broiler and chop into ½ inch pieces
Add them to the curry sauce
Add the fish sauce and warm through
Add the sugar snap peas whole and cook gently for 3 to 5 minutes
You want the sugar snap peas to remain green and crunchy
Serve with rice, or my favorite cauliflower stir fried rice (recipe here) topped with a sprinkling of cilantro

It keeps well in the fridge for a couple of days

© 2014-2015 Caroline’s Family Kitchen and


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