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Green Curry Chicken


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Green Curry Chicken 0 Picture


  • 4 tablespoons fish sauce (nam pla)
  • 1 tablespoon minced garlic
  • 1 tablespoon sugar
  • 1 teaspoon ground black pepper
  • 1 1/2 pounds boneless skinless chicken tenders
  • 1 tablespoon vegetable oi plus
  • additional oil for frying
  • 3 tablespoons Thai green or red curry paste
  • 2 cups canned unsweetened coconut milk
  • 1 cup chicken stock (or canned low-salt chicken broth)
  • 1/4 cup golden brown sugar - (packed)
  • 1 package ready-to-use fresh spinach - (10 oz)
  • 1 cup fresh basil leaves
  • 3 large egg whites
  • 1/2 cup cornstarch
  • 2 tablespoons all-purpose flour
  • 1/4 cup water
  • Steamed rice for serving


Servings 6


Step 1

Combine 2 tablespoons fish sauce, garlic, sugar and pepper in medium bowl. Add chicken. Refrigerate 1 hour.

Heat 1 tablespoon oil in medium saucepan over medium heat. Add curry paste; sauté until fragrant, about 2 minutes. Stir in coconut milk, stock, sugar and 2 tablespoons fish sauce. Simmer until flavors blend and sauce thickens slightly, about 10 minutes. Keep warm.

Cook spinach in pot of boiling water until soft, about 3 minutes. Drain well. Cool spinach and squeeze dry. Transfer spinach to blender. Add 1/4 cup sauce and basil; puree mixture.

Using electric mixer, beat egg whites, cornstarch, flour and 1/4 cup water in large bowl until smooth. Drain chicken; add to batter, stirring to coat.

Pour enough oil into heavy large pot to reach depth of 3 inches. Heat to 350 degrees. Working in batches, add chicken to pot and deep-fry until cooked through and golden, turning frequently, about 2 minutes. Using tongs, transfer chicken to paper towels.

Add spinach puree to sauce. Bring to boil. Remove from heat. Place chicken atop steamed rice. Pour sauce over; serve.

This recipe yields 6 servings.

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