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Thai Green Chicken Curry (Earl’s)

  • Author: Meagan


I have fond memories of this one so when I saw the book at the library I couldn’t resist.  Chicken or shrimp?  Pineapple or mango?  Pistachios are a must and I must say that roasted zucchini slices with peas and corn make for a wonderful combination.  I foolishly thought that the ‘Earl’s Cookbook’, would contain a secret curry recipe, but they, too, use green curry paste.  I’ve already mentioned the most important bits, my adaptations are below, so now you just have a make a plan to have this for dinner – it’s another of our new favorites! – enjoy!



~2 lbs. thinly sliced chicken breast (or pork, or shrimp) – if using shrimp, I’d recommend adding this last as it will only take a couple of minutes to cook through in the hot sauce)

2 cans (400 mL) coconut milk

1/3 c. (80 mL) Thai green curry paste (this isn’t nearly as potent as red curry paste, so even though it feels like a lot, use it all!

1/4 c. EACH chopped fresh basil (Thai if you can find it) AND cilantro

2 T. EACH brown sugar AND fish sauce

1 T. freshly squeezed lime juice

~2 lbs. sliced zucchini, roasted until crisp with a bit of olive oil and salt and pepper

1 c. EACH kernel corn AND peas (I used frozen for both)

Toppings – roasted and salted pistachios, chopped fresh pineapple or mango, chopped cilantro

For serving – rice and/or naan bread


Using a large (non-stick) skillet, sauté the chicken in a bit of oil until it’s there’s no longer any pink showing – it will cook a few minutes more in the curry sauce at the end.  Remove it to a plate and set aside.  Using the same skillet, combine about 1 cup of the coconut milk with the green curry paste, basil and cilantro over medium heat.  Bring to a simmer while stirring and allow it to cook for about 10 minutes until the sauce reduces a titch and the flavors have had time to come together.  Add in the remaining coconut milk, brown sugar and fish sauce, bring the sauce back to a simmer and leave it to cook for a few minutes more.  While you’re doing this, it’s an ideal time for the zucchini to be roasting and the rice to be cooking.

Add in the lime juice and taste the sauce for seasonings, then add the chicken back in, bring it back to a simmer, add all of the zucchini, corn and peas and leave it on the heat until all additions are heated through. Serve on big bowls of rice and absolutely make sure you garnish with some toppings!



From Meagan's Kitchen

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