Thai Green Curry with Sweet Potatoes, Green Beans, and Chicken

Thai Green Curry with Sweet Potatoes Chicken overhead shot

5 from 1 vote

Thai Green Curry with Sweet Potatoes, Green Beans, and Chicken

This Thai Green Curry recipe is a balancing act between the refreshing aroma of lemongrass and the hearty richness of coconut milk. Enjoy this recipe with jasmine rice or cauliflower rice for a lower carb alternative.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Thai

Keyword: batch-cooking, carbs, comfort, winter

Servings: people

Calories: 929kcal

Author: Anna Rider

Ingredients

2 cans Coconut cream Substitute with coconut milk if you prefer.
2 Sweet potatoes Substitute with regular potatoes if you prefer.
1 pound Green beans
2 carrot
4 cloves garlic
3 bulbs Lemongrass Optional. Find at the Asian supermarket.
3 Thai chilis Thai hot chilis
3 tablespoon Green curry paste Thai curry paste. The more authentic, the better
1 tablespoon brown sugar Substitute with palm sugar if you have it.
1 tablespoon Fish sauce Substitute with light soy sauce
3 tablespoon canola oil
2 pound Chicken drumsticks Substitute with chicken breast if you prefer.
1 can Chicken broth 12 oz
1 handful Thai basil Optional. Find at Asian supermarket.

US Customary - Metric

Instructions

Vegetables

Chop the green beans to about 2-3 inches long pieces.
Peel and chop the sweet potatoes into 1-inch cubes.
Chop the carrots into 1-inch cubes.

Lemongrass

Peel the tough outer leaves from the lemongrass. Discard them. Once you reach the inner softer leaves, chop the leaves into 3-inch long pieces. You will throw these into the coconut milk later.
Peel away the leaves until you get to the inner core of the lemongrass bulb where the softest inner stem is. Chop off the root. You will throw this into the coconut milk later. Finely dice the inner stem.

Chicken

Heat the canola oil in a large skillet on high.
Brown the chicken on all sides for no more than 10 minutes. Don't overcook as it will continue cooking in the curry.
Remove the browned chicken from the skillet.

Curry

In a large pot, add all the coconut cream. Boil the coconut cream on medium-high heat.
Add all of the lemongrass roots and leaves to the coconut cream. Allow the coconut cream to continue boiling with the lemongrass.
In the same skillet that you cooked the chicken, add the curry paste. Allow the curry paste to heat and become fragrant, about 3 minutes on high heat.
Add a ladle of the coconut cream into the skillet. Mix the curry paste with the coconut cream.
Add the 3 Thai chilis.
Add the sugar.
Squeeze the garlic with a garlic press directly into the skillet.
Add the chicken back into this pan. Pour in the fish sauce.
Coat the chicken with the coconut cream and curry paste mixture.
Transfer the chicken to the large pot with the coconut cream and lemongrass. Transfer everything in the skillet into the large pot.
Stir the chicken and turn the heat up to high.
Add the chicken broth. Cook for 10 minutes. Don't cover the lid. Let the curry reduce and thicken.
Add the carrots. Cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes.
Once the carrots and sweet potatoes are softened, add the green beans to avoid overcooking the beans.
The curry is ready once the green beans are cooked through. The curry should be thick. Roughly chop the Thai basil and sprinkle on top of the dish.
Enjoy the curry with a side of jasmine rice, coconut rice, or cauliflower rice.

Notes

I like to use palm sugar but I don't always have it in the kitchen. I substitute with brown sugar.
I don't like fish sauce so I substitute with soy sauce. If you enjoy fish sauce, please feel free to use it!
For very authentic curry paste, I go to the Asian supermarket and find the Thai grocery aisle. I go for the curry paste with only writing in Thai and made in Thailand.
I like to use chicken drumsticks because Alex really likes drumsticks and the bone helps to thicken and add richness to the curry. Substituting with chicken thighs or breasts will tasty curry too.
Skip the extra chili if you don't want extra spice. Those chilis are very hot!
- Don't touch your eyes after you handled the chilis especially if you chop them for extra spice before putting into the recipe.
Skip the lemongrass if you can't find it or don't want to bother. If you have an authentic curry paste without any fillers, you can get by without the extra lemongrass.
Skip browning the meat and heating up the coconut cream if you're short on time. Throw the chicken, curry paste, seasonings right into the coconut cream pot.
I couldn't find any kaffir lime leaves in the Asian supermarket or else I would have put a few leaves in. If you have access to kaffir lime leaves, I highly recommend adding them. Crush them in your palm or slice them and add them in the same time you put in the lemongrass.

Nutrition