Thai Green Curry by Tyler Florence

Name: Thai Green Curry by Tyler Florence
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, cut in 8 wedges; 1 green bell pepper, cut in 8 wedges; 1 stalk lemongrass, white bulb only; 1 tablespoon coarsely chopped fresh ginger; 3 tablespoons Thai green curry paste, recipe follows; 2 kaffir lime leaves; 2 tablespoons fish sauce, such as nam pla; 3 cups unsweetened coconut milk, 2 (13.5 ounce) cans; 3/4 cup chicken broth; 1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips; 1 lime, juiced

Jul 26, 2026Jul 26, 2026

Ingredients

2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste, recipe follows
2 kaffir lime leaves
2 tablespoons fish sauce, such as nam pla
3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
1 lime, juiced

Method

Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish
Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.

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