Thai-Style Green Curry with Chicken and Veggies

May 9, 2015  |   Brooks Halliday
Thai Style Green Curry
35 min

Craving a taste of the exotic? Ditch the takeout menus—and the sky-high sodium and calorie counts that usually come with it.  This simple green curry recipe is like a trip to Thailand without leaving your kitchen. This is a spicy curry; to tame the heat, omit the Serrano chilis and remove the ribs and seeds from your jalapenos.


  • For the curry paste:
  • 1 small bunch fresh cilantro, leaves and stems
  • 1 organic lime, zest and juice
  • 1 stalk lemongrass, tought exterior discarded, roughly chopped
  • 2 organic Serrano chilis, stemmed and roughly chopped
  • 2 organic jalapenos, stemmed and roughly chopped
  • 2 organic shallots, peeled and roughly chopped
  • 3 organic garlic cloves, peeled
  • 1 1-inch) piece organic fresh ginger, peeled and roughly chopped
  • 2 tsp Thai fish sauce
  • 1 tsp ground coriander
  • 1/2 tsp freshly ground black pepper
  • 1 tsp Hain® sea salt


  1. Reserve a few cilantro leaves for garnish. In a food processor, combine all ingredients for the curry paste. Pulse, scraping the sides of the bowl occasionally, until mixture has a smooth, paste-like consistency. Set aside.
  2. In a medium saucepan, bring chicken stock to boil. Add rice, return to a boil, then reduce to simmer. Cover and cook over low heat until the rice has absorbed all the liquid, about 15 minutes. Remove from heat and reserve.
  3. In a large saucepan over medium heat, add coconut oil. Once melted, add the green curry paste and cook, stirring continuously, until thickened and nearly dry, about 2 minutes.
  4. Add coconut milk and 3/4 cup broth. Bring to a boil. Add the chicken, return to boil, then reduce to simmer until chicken is cooked through, about 20 minutes.
  5. Meanwhile, bring a large saucepan of generously salted water to a boil. Add the broccoli and cauliflower. Cook until crisp-tender, (~4 mins). Transfer to a large bowl with a slotted spoon.
  6. Return water to a boil and repeat with snow peas (~ 3 mins), and then bell pepper (~1 min).
  7. Gently fold the vegetables into the curry mixture, and add remaining salt. Serve over warm rice, garnished with cilantro leaves.

About the author

Brooks Halliday

Brooks Halliday

Brooks Halliday is a food stylist, writer and recipe developer based in New York City. She's had a hand in making good looking food for magazines, cookbooks, packaging, print ads, commercials and television. Together with healthy eating guru Candice Kumai, she's co-developed recipes for the cookbook Cook Yourself Sexy, as well as for magazines and numerous food and household product brands. Before following her heart and stomach to culinary school, Brooks was a Capitol Hill press secretary and spokesperson for a national nonprofit organization. These days, when she's not on set or in the test kitchen, Brooks can usually be found in her own kitchen cooking for her handsome fiance and two unusually epicurean cats.