Stovetop Method

1. In a food processor, process the garlic, ginger and onion together until it forms a paste.
2. Heat canola oil or peanut oil in a large pot on medium. Once heated, add the onion, garlic and ginger paste. Stir and cook until fragrant – about 2 minutes.
3. Add the green curry paste to the pot and combine well. The paste should begin to smell gorgeously fragrant.
4. Add brown sugar and soy sauce. Combine.
5. Add the chicken stock and combine with the ingredients. Turn up the heat and add the strips of chicken. Cook for about 10 -15 minutes. By now, the pot should begin to bubble, and the chicken should be just about cooked through and no longer pink.
6. Pour in the coconut milk and reduce the heat. Combine well.
7. Cover with a lid and cook for another 10 minutes.
8. Once finished cooking, remove the pot from heat. Add the lime juice and fish sauce. Stir to combine. It’s important that you add the fish sauce and lime at the very end, otherwise their flavour and scent will disappear. These 2 ingredients really top off the dish and make it spectacular, so please don’t leave them out! 🙂

To Serve

I find that how this dish is served is super important in making this recipe the absolute best it can be, so I’ve laid out exactly how I serve my Thai green curry. This is based on what I’ve learned from trying the dish in various authentic Thai restaurants over the years – they really know what they’re doing! 

1. Before serving, please make sure that your rice is cooked, broccoli is lightly steamed, peppers sliced, cilantro chopped. 
2. To each bowl, add some steamed broccoli and some sliced peppers.
3. On top of the broccoli and sliced peppers, ladle Thai curry with chicken pieces over top.
4. Sprinkle some chopped cilantro over top.
5. Serve jasmine or basmati rice on the side in a separate dish along with the Thai curry. I find it best to serve the rice in a separate bowl to preserve the texture of the Thai curry.
   In the pictures for this recipe, though, you can see I’ve used bowls that have 2 separate divided sections so the rice doesn’t get soggy. For the best texture, while eating curry, I find that the best way to enjoy it with rice is to put some on your spoon and then dip it into the curry broth. This works better than putting your rice directly into the curry because the rice will maintain its texture.
6. Serve with lime wedges on the side. A little squeeze of lime here and there as you eat your Thai green curry really amps up the yumminess – trust me! 

Alternate Cooking Methods

Slow Cooker

1. In a food processor, process the garlic, ginger, and onion together until it forms a paste.
2. Heat canola oil or peanut oil in a pan on medium. Once heated, add the onion, garlic, and ginger paste. Stir and cook until fragrant, about 2 minutes.
3. Transfer the paste to the slow cooker. Add the green curry paste, brown sugar, soy sauce, chicken stock, chicken thighs, and coconut milk. Stir to combine.
4. Cook on low for 6-8 hours or on high for 3-4 hours.
5. About 30 minutes before serving, stir in the lime juice and fish sauce.
6. Serve with steamed broccoli, sliced red bell peppers, cilantro, and jasmine rice.

Instant Pot/Pressure Cooker

1. In a food processor, process the garlic, ginger, and onion together until it forms a paste.
2. Set the Instant Pot to sauté mode and heat canola oil or peanut oil. Add the onion, garlic, and ginger paste. Stir and cook until fragrant, about 2 minutes.
3. Add the green curry paste to the pot and combine well. Stir in the brown sugar and soy sauce.
4. Pour in the chicken stock and add the chicken thighs. Stir to combine.
5. Secure the lid and set the Instant Pot to high pressure for 10 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release.
7. Stir in the coconut milk, lime juice, and fish sauce.
8. Serve with steamed broccoli, sliced red bell peppers, cilantro, and jasmine rice.