Green Curry Thai Chicken with Rice

Thai Green Curry Chicken with Rice recipe

Thai food is some of the hottest cuisine you will ever experience. There is a small restaurant in Green Bay called Nukeo’s which serves some of the best Thai food around. They also know how to make it HOT, and when I say hot, I mean a blistering, equatorial, heart-stopping blackout hellacious burn. Fairweather foodies will need to turn elsewhere for a meal. This recipe is a quick, authentic rendition of my favorite item at Nukeo’s.

Traditionally made with green curry paste and garam masala.


2 tbs. peanut oil
2 split chicken breasts
1 cup chicken stock
1/4 cup pineapple juice
1 can coconut milk
2 tbs. green curry paste (available at most Asian markets)
1 tbs. Balti seasoning
1 jalapeno pepper, seeded and thin sliced
1 green bell pepper, cored, seeded and thin sliced
1 clove mashed garlic
1 crushed dried red pepper (hot Thai, pequin or cayenne)
1 small bunch washed and chopped sweet basil leaves (about five)
1/4 cup washed cilantro leaves
1 tbs. soy sauce – optional, to taste  (I prefer Kikkoman)
Juice from 1/4 fresh lime

2 cups cooked white rice


Using two deep, heavy skillets (preferrable cast-iron), or a wok, flash-fry the chicken breasts on medium-high in two tbs. peanut oil, turning once until no longer pink.  Drain off fat and reserve on cutting board for five minutes. Slice into 1/8″ strips, transfer to one of the skillets and reduce heat to medium.

Add the chicken stock, soy sauce, curry paste, balti seasoning. Stir well and add the coconut milk, pineapple juice, green peppers, dry chili and garlic. Bring to a rolling boil and add the basil, lime and cilantro.  Simmer for ten minutes until reduced. Careful with the soy sauce; the curry paste and Balti seasoning have a lot of salt.

Serve spooned on hot cooked white rice.

Serves 4.

Thai Green Curry Chicken, wok-seared recipe

Thai Green Curry Chicken with coconut milk, balti seasoning recipe


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