- 1 tbsp Coconut oil
- 1 tbsp Ginger n Garlic paste
- 1 can Organic Coconut Milk
- 3 Chicken Breasts
- 1 pound Medium Shrimp
- 1/2 tsp Sugar
- 1 lime Lime (juice)
- 2 tbsp Green Thai Curry Paste
- 5 *optional Kaffir lime leaves
- 1 tsp Fish Sauce
Green Thai Curry is just a bit hotter than Red Thai Curry, however both taste similar. There are plenty different ways to make Thai curry, and that is because you can add just about any type of vegetable or meat protein to it.
However the techniques are always the same and the main ingredients always consists Coconut milk along with “Green Thai Curry Paste”, which already has the traditional ingredients of “Lemongrass”, “Galangal”, and“Kaffir lime leaves” and Bird’s Eye Thai chilies in it.
If you want more heat you can add more Bird’s eye thai chilies to the soup, however I recommend not to as it will be very hot. I just did in this dish for added color, and to make it pretty.
I like to also add a few frozen kaffir lime leaves to the curry, even though there is some in the paste I find it adds a nice touch. However if you prefer, you can squeeze the juice of half a lime in at the end instead.
So I will leave that up to you, frozen kaffir lime leaves can be purchased in bulk at many asian groceries. One bag typically lasts me well over 50 different curry meals, so it’s wise to pick up a frozen bag for whenever the thai curry craving hits.
Now if you are not familiar with all those ingredients, Bubba says don’t fret. You can simply find all these Thai ingredients at your local grocer right in the international aisle, typically sold in packages or jars (see picture) below for our favorite Green Thai Curry paste”.
Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few more kaffir leaves and I always keep them on hand in my freezer for whenever I am making anything Thai.
I find it really enhances the dish, however you do not have to since they are in the “Green thai curry paste” already and the lime squeezed in at the end adds that element of tang that is needed.
Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home. Literally you can have them on the table in under 30 minutes.
Feel free to add 1/2 a cup of chicken stock to create more of a broth if desired, otherwise just use the traditional coconut milk as listed in the directions/ingredients below.
Bubba recommends picking up this paste at your local grocer, it’s our favorite and goes a long way.
Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.
To make Green Thai Curry Chicken, Shrimp and Snow Peas.
- Start by washing your vegetables and set aside.
- Wash the chicken breasts, and slice them into thin pieces and season with salt and pepper
- In pot, wok or pan, heat up the coconut oil on medium high and in your “GREEN THAI CURRY PASTE” saute for 2 minutes till blended.
- Next add in your can of coconut milk and cook for another 5 minutes on medium-high.
- Add in your ginger/garlic paste, and cook for 2 minutes all together.
- Then add in your fish sauce, kaffir lime leaves, sugar and simmer for another 10 minutes over low heat.
- Add your “Snow Peas” and “Shrimp” and cook around 3 minutes over medium heat.
- Lastly, add in the juice of a whole lime.
- Serve with rice if desired.
*Optional ~ for more sauce add 1/2 cup of chicken stock.
*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.
*Optional ~ add one chopped roma tomato to step 8
- Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.
- “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
- Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
- Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
- Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.
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