How to Make Authentic Thai Green Curry with Chicken and Zucchini from Scratch

Simple Summary

This homemade Thai Green Curry with Chicken and Zucchini is a flavorful, mildly spiced dish that brings the authentic taste of Thailand to your kitchen. Made entirely from scratch, it's a perfect introduction to Thai cuisine for those who prefer a gentler heat level.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

For the green curry paste:

• 4 green Thai chilies, deseeded and chopped
• 2 shallots, roughly chopped
• 4 cloves garlic, peeled
• 2-inch piece of galangal, peeled and chopped
• 2-inch piece of ginger, peeled and chopped
• 2 lemongrass stalks, tender inner part only, chopped
• Zest of 1 kaffir lime
• 4 kaffir lime leaves, stems removed, chopped
• 1/2 cup cilantro stems and leaves
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp white pepper
• 1 tsp shrimp paste (optional)
• 2 tbsp vegetable oil

For the curry:

• 2 tbsp vegetable oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cans (14 oz each) coconut milk
• 2 cups chicken broth
• 2 medium zucchini, cut into half-moons
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained and rinsed
• 2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 1/2 cup Thai basil leaves
• 2 kaffir lime leaves
• Juice of 1 lime

For serving:

• Steamed jasmine rice
• Lime wedges
• Fresh cilantro leaves

Instructions

1. Make the curry paste: Combine all curry paste ingredients in a food processor. Blend until smooth, scraping down the sides as needed. This should yield about 1 cup of paste.

2. Heat 2 tbsp oil in a large pot or wok over medium-high heat. Add 1/2 cup of the curry paste and fry for 2-3 minutes until fragrant.

3. Add the chicken pieces and cook for 5 minutes, stirring occasionally, until the chicken is lightly browned.

4. Pour in the coconut milk and chicken broth. Bring to a simmer and cook for 10 minutes.

5. Add the zucchini, red bell pepper, and bamboo shoots. Simmer for another 5-7 minutes until the vegetables are tender-crisp.

6. Stir in the fish sauce, palm sugar, Thai basil leaves, and kaffir lime leaves. Simmer for 2 more minutes.

7. Remove from heat and stir in the lime juice. Taste and adjust seasoning if needed.

8. Serve hot over steamed jasmine rice, garnished with fresh cilantro leaves and lime wedges on the side.

Chef's Notes

• For a milder curry, use fewer green chilies in the paste or substitute with milder peppers like jalapeños.
• The curry paste can be made ahead and stored in an airtight container in the refrigerator for up to a week, or frozen for up to 3 months.
• If you can't find galangal, you can substitute with additional ginger.
• For a vegetarian version, replace chicken with firm tofu and use vegetable broth instead of chicken broth.
• Leftover curry can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or coconut milk if needed.

Nutritional Info

Per serving (based on 6 servings): Approximately 450 calories. This dish is high in protein from the chicken and provides healthy fats from coconut milk. It's rich in vitamins and minerals from the variety of herbs and vegetables used, including vitamin C from bell peppers and zucchini, and antioxidants from Thai basil and kaffir lime leaves.

Serving Suggestions

Serve this Thai Green Curry with steamed jasmine rice to soak up the flavorful sauce. For a complete Thai-inspired meal, pair it with a refreshing Thai cucumber salad and mango sticky rice for dessert. This dish is perfect for a cozy family dinner or for entertaining guests who enjoy mild, aromatic curries. For a beverage pairing, try a cold Thai iced tea or a crisp lemongrass-infused iced green tea.