Thai Food Made Easy | Thai Green Curry with Crispy Chicken
page-template-default,page,page-id-2038,cookies-not-set,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-6.4.2,vc_responsive,elementor-default,elementor-kit-4403

Thai Green Curry with Crispy Chicken


Thai Green Curry with Crispy Chicken


Ingredients to marinate chicken:

500 gram                   Chicken thigh-skinned and deboned

2tbs                              Thai green curry paste

1tbs                               Salt

1tbs                               Sugar

1/4tsp                           Ground black pepper

Ingredients for the main part:

100 gram                      Breadcrumbs

100 gram                      Rice Noodles

100 gram                      Courgette- sliced to ribbons strips or spiralised

100 gram                      Carrot-sliced to ribbons strips or spiralised

200 ml                           Thai coconut milk

3tbs                                Oil

1tbs                                 Thai Green curry paste

1/2tsp                             Sugar

1/2tsp                             Fish sauce

1/2tsp                             Oyster sauce

a small handful             Coriander or basil


-Fold the chicken thighs, Thai green curry paste, salt, sugar and black pepper in the mixing bowl.Leave to marinate for at least 2 hours.

-Once, ready to cook. Pre-heat the oven at 200 Celsius.

-Put the breadcrumb into the flat dish or tray. Lay the chicken thighs on the breadcrumbs and make sure that the breadcrumbs cover the chicken as much as possible.

-Put 2 tablespoons of oil into the frying pan, wait until the oil is hot. Add the crispy chicken thighs and fry for 1.30 minutes on each side. Then transfer the chicken thighs onto the baking tray. Bake it for 20-25 minutes.

-While you are waiting for the chicken to be cooked. Put 1 tablespoon of oil and 1 tablespoon of Thai green curry paste into the saucepan. Gently fry the paste for approx 2 minutes. Then add the Thai coconut milk, sugar, fish sauce, oyster sauce. Bring it to boil and simmer for further 20 minutes. Keep stirring from times to times.

-Cook the noodles according to the instruction on the package. Then drain the water out and put the cooked noodles into the mixing bowl. Add 1 tablespoon of oil, carrots, courgette, a pinch of salt and pepper. Then fold them together.

-Assemble all the component by the curry sauce at the bottom, then noodles and crispy chicken on the top. Garnish with chopped coriander or basil leaves. Enjoy this light version of Thai Green Curry with Crispy Chicken on a summer evening and impress your family and friends.


-To achieve the complex taste, please make sure that you get the Thai curry paste and Thai coconut milk only. Click here to see why Thai Kitchen Staples

-Thai Green Curry with Crispy Chicken is such a perfect curry for a summer evening. It is not too heavy but you still can enjoy the spices.

[do_widget id=a2a_share_save_widget-2]