Thai Green Chicken Curry


Today’s dinner was Thai Green Chicken Curry.  I’ve taken some cooking classes of authentic Thai dishes both in Hong Kong and here but I don’t think they included Green Curry.  I have a feeling one of the dishes I learned with my husband in Blue Elephant in Bangkok was green curry, though.

今日は、習ったことがないタイ料理を作るときによく参考にさせていただいている、Hot Thai Kitchen のレシピを参考に自分流にアレンジしてみました。カレーペーストはメーカーによって唐辛子の辛さも塩辛さも違ってくるので、市販のペーストを使う時は辛さの調整が難しいです。以前、Hot Thai Kitchen のレシピのペーストの量をかなり減らして作ってみたところ辛さが全然足りなかったのと、買ったペーストのレシピでは100グラム全部使って4人分とあったので今日は思い切ってレシピの量の50グラムを入れてみました。結果、ちょうど良い辛さだったので(もう少し足しても良かったかもしれません)、ペーストの袋のレシピではかなり辛いと思います(ココナッツミルクなど水分の量はペーストの袋のレシピの倍以上の量です。)

Today, I basically followed a recipe in Hot Thai Kitchen, which is a website (and youtube) I refer to when I want to cook some Thai dishes that I haven’t had a lesson on.  The spiciness and saltiness are different depending on which curry paste you get and I find it hard to know how much paste to use.  Sometime ago I used much less than the recipe said and it wasn’t spicy enough for us, so today I decided to go for the amount the recipe says and used 50g.  (The package of the curry paste actually uses double the quantity of the paste for about a half the liquid!)  It turned out to be just about the right amount.  (I probably could have added a little more.)

Hot Thai Kitchenよりお砂糖とフィッシュソースは少し控えました。わたしは一般よりやや薄口を好む傾向にあると思うので、一般的にはレシピ通りで良いかもしれません。参考までに、わたしが使ったのは、

  • 1 ¾ cup coconut milk, divided
  • 50 g green curry paste (about 3 Tbsp)
  • 1 cup chicken stock
  • 2 pieces of chicken chicken breast
  • 1.5 Tbsp palm sugar, finely chopped
  • 1.5 Tbsp fish sauce
  • 3-4 kaffir lime leaves, roughly torn
  • some basil leaves
  • some red bell pepper, julienned
  • 6 water chestnuts
  • 1/2 small butternut squash
  • 3 small potato
  • 10 mini tomatoes


I used a little less fish sauce and sugar than the recipe and I think it was about right for us, but I in general like a little less salty than average people so you may want as much as the recipe.  The above is what I used.  I did make an additional ingredient, though.  I chopped some basil and some coriander (leaves, stems and roots), put it all in a blender with chicken stock (that is in the recipe) and made green chicken stock because I wanted to add some fresh flavour, and it worked well.


お野菜はバターナッツスクウォッシュ、ポテト、水くわい、ミニトマトを使いましたが、大体レシピの通り。ただ、少しフレッシュな味を加えたかったので、チキンストックとバジルとコリアンダー(茎や根も)を適当に入れてブレンダーにかけたものを足しました。作り方は、Hot Thai Kitchen のレシピの通り。美味しく出来ました。このレシピだとあまりココナッツミルクの味が濃くない、さらっとした仕上がりです。もっとこってりが好きであれば、最後に濃いココナッツミルクを足すのが良いと思います。

For vegetables, I used butternut squash, potato, water chestnuts and mini tomato as above but the rest is more or less as Hot Thai Kitchen’s recipe and I also followed the way she cooks.  It’s quite a light curry, not too strong with coconut milk and I like it this way, but if you prefer thicker and more coconut milk flavour you can add some thick coconut milk at the end.






Sorry it’s not focused…








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