Green Curry (chicken)
inauthentic to the max!

This is a really rough recipe that I kind of improvise every time I make it (I am like that with curries, and I don't know why).


1-2 chicken breasts, chopped up to bite sized pieces
heaping tablespoon (to taste, really) of green curry paste (I use Maesri, and recommend it)
1 can coconut milk
1-4 de-seeded and sliced jalapenos or other hot pepper depending on your taste (you can also leave the seeds in, but ow!)
a wee bit of oil
a dab of fish sauce

Recommended Tools

big skillet or wok with lid
cutting board (not wooden, 'cause this is chicken!)


1. Sauté (or stir fry, whatever) the chicken in the wee bit of oil. Take it out of the pan and put it aside.

2. Sauté some garlic, the ginger, and the jalapenos in a wee bit more oil over medium-high to high heat, depending on how you are with that sort of thing.

3. Once you can smell the garlic, add the curry paste and stir it all up together while it's still cooking. Keep stirring for a little bit, less than a minute but more than 20 seconds or so. You want it blended and smelly.

4. Add the coconut milk, and put the chicken back in. Stir, stir, bring it to a boil.

5. Throw in a little fish sauce. I don't like a lot of fish sauce, so I use like a few drops to add that Thai scent/flavor without overwhelming myself with fishness. You may want to use more. I've seen recipes that call for a tablespoon or more (ew!).

6. Turn it down to medium low or low (lightly simmering), put the top on, and let it cook until you feel like eating it. It's better the longer it goes, basically.

7. Serve it over rice, and eat!


Now, many recipes I've seen call for letting the meat kind of braise in the coconut milk and not cooking it beforehand, but I like it better if I cook it first and get a little bit of brownness on it that makes it more flavorful and savory. It's kind of up to you, though.

Also, you can do things like add kaffir lime leaves and mix it up with the peppers, but I've never found kaffir lime leaves and I love jalapenos, so. Cilantro would also be a neat addition, now that I'm thinking about it, and you'd probably mince some and cook it with the peppers, ginger, and garlic, and then throw some bigger pieces (torn) in with the coconut milk or near the end. Yum.

Oh, and you can easily make this with canned chickpeas or some vegetable (and easily make it vegetarian or even vegan). You just don't need to cook the chickpeas or whatever beforehand, and add them when I say add the chicken. I've only done this with chickpeas (and it was excellent), but I bet many other things would be delightful.