Thai Green Curry Chicken

thai 2

A few days ago I posted the recipe for green curry paste. Today I am going to show you how to use it in a dish. The picture I used above is one where I experimented with some Udon Noodles cooked in the dish. I found that this diffused the flavour of the chicken and instead infused some of the noodle flavours into it, which may not be the best flavour combo for this dish. I tried currying the chicken on its own a couple of days ago however and that produced far better results and that is the recipe I am posting for you today. 🙂


  • 1/3 cup green curry paste
  • 3 cups chicken cut into 1 inch pieces (can be larger or smaller just make sure all the piece are cut to equal sizes so that they cook evenly)
  • 1/2 teaspoon salt
  • 25 – 37.5 grams coconut milk powder (roughly half to 3/4 pack of the Maggi Coconut Milk Powder if you are using that)
  • 2.5 cups water
  • 1 bullion cube


  • Season the chicken with salt and set aside. (See tip below)
  • Mix the coconut powder with half cup water.
  • Using a medium sized pot, on medium heat, add the green curry paste and half of the coconut milk mixture and cook for about 5 minutes.
  • Add your chicken and the other half of the coconut milk mixture and cook for an addition 10-15 minutes or until the liquid dries.
  • Add the remaining two cups of water.
  • Cook until you have reached your desired thickness of your gravy. The thicker the gravy the tastier it is.
  • Serve with Basmati rice and enjoy the deliciousness.


Before washing out your chicken, submerge the chicken in water, add 2 tablespoons baking soda to it, mix and leave for 15 minutes. This tenderises the chicken as well as removes any odors from it. Drain and wash as normal.



2 thoughts on “Thai Green Curry Chicken

  1. One reason I’m following you is that I used to live in Trinidad as a child a long time ago. You’re bringing back the smells and flavors of a place I loved. I’m gonna do some of this cooking too.

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