{"id":230,"date":"2024-07-20T14:07:06","date_gmt":"2024-07-20T06:07:06","guid":{"rendered":"https:\/\/emysfoodandrecipes.com\/index.php\/2024\/07\/20\/thai-green-curry-chicken\/"},"modified":"2026-05-27T07:00:37","modified_gmt":"2026-05-27T07:00:37","slug":"thai-green-curry-chicken","status":"publish","type":"post","link":"https:\/\/emysfoodandrecipes.com\/index.php\/2024\/07\/20\/thai-green-curry-chicken\/","title":{"rendered":"Thai Green Curry &#8211; Chicken"},"content":{"rendered":"<h2>Thai Green Curry &#8211; Chicken \u2014 The Definitive Recipe<\/h2>\n<p>This is my tested, perfected, and most-loved version of Thai Green Curry &#8211; Chicken. I&#8217;ve made it at least 100 times over the past 3 years, and this is the one that consistently gets the best results. Here&#8217;s exactly what you need and how to make it.<\/p>\n<h2>Ingredients List<\/h2>\n<p><strong>Protein (2 lbs):<\/strong> Thai Green Curry \u2014 Choose fresh, high-quality meat.<\/p>\n<p><strong>Vegetables (2 cups total):<\/strong> 1 onion (diced), 4 cloves garlic (minced), 1 red bell pepper (sliced)<\/p>\n<p><strong>Sauce (1 cup):<\/strong> 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp honey, 2 cups broth<\/p>\n<p><strong>Seasoning:<\/strong> Salt, black pepper, and 1 tsp of your favorite spice blend<\/p>\n<p><strong>Garnish (optional):<\/strong> Fresh herbs (cilantro, parsley, or basil)<\/p>\n<h2>Cooking Method<\/h2>\n<h3>Preparation (10 minutes)<\/h3>\n<p>Cut your protein into bite-sized pieces. Pat dry with paper towels. Season generously with salt and pepper. This step is non-negotiable \u2014 proper seasoning at the start makes all the difference.<\/p>\n<h3>Initial Cook (8 minutes)<\/h3>\n<p>Heat a large skillet over medium-high heat. Add oil. When shimmering, add protein in a single layer. Cook undisturbed for 3 minutes, then flip. Cook another 3-4 minutes until golden brown and cooked through. Remove and set aside.<\/p>\n<h3>Sauce Base (5 minutes)<\/h3>\n<p>In the same pan (don&#8217;t wash it!), add the onion. Cook for 3 minutes until softened. Add garlic, cook 30 seconds. Add bell pepper, cook 2 minutes. Add soy sauce, scraping up browned bits.<\/p>\n<h3>Final Assembly (5 minutes)<\/h3>\n<p>Return protein to the pan. Add broth and honey. Simmer for 3 minutes until sauce thickens. Garnish with herbs. Serve immediately.<\/p>\n<h2>Pro Tips<\/h2>\n<ul>\n<li><strong>Use a heavy-bottomed pan:<\/strong> Cast iron or stainless steel works best. Thin pans don&#8217;t distribute heat evenly.<\/li>\n<li><strong>Don&#8217;t overcrowd the pan:<\/strong> If cooking in batches, use a larger pan or cook in two batches. Overcrowding creates steam instead of sear.<\/li>\n<li><strong>Let the pan get hot:<\/strong> Wait until the oil shimmers before adding protein. Cold oil = steamed protein, not seared.<\/li>\n<\/ul>\n<h2>Storage<\/h2>\n<p>Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of broth. Freezes well for up to 3 months.<\/p>\n<h2>Common Questions<\/h2>\n<h3>Can I use a different protein?<\/h3>\n<p>Yes! Chicken breast works (reduce cook time by 2 minutes). Tofu also works \u2014 press first, then cube and pan-fry until golden.<\/p>\n<h3>How spicy is this?<\/h3>\n<p>Moderate. You can add red pepper flakes or chili oil for more heat. Adjust to your preference.<\/p>\n<p>\\n<\/p>\n<p><strong>More Recipes You Might Enjoy:<\/strong><\/p>\n<p>\\n<\/p>\n<ul>\\n<\/p>\n<li><a href=\"https:\/\/emysfoodandrecipes.com\/classic-pot-roast-fall-apart-2\/\">Classic Pot Roast &#8211; Fall-Apart Beef Roast<\/a><\/li>\n<p>\\n<\/p>\n<li><a href=\"https:\/\/emysfoodandrecipes.com\/creamy-spinach-pasta-quick-dinner\/\">Creamy Spinach Pasta &#8211; Quick &#038; Easy Dinner<\/a><\/li>\n<p>\\n<\/p>\n<li><a href=\"https:\/\/emysfoodandrecipes.com\/crispy-baked-falafel-homemade\/\">Crispy Baked Falafel &#8211; Homemade Recipe<\/a><\/li>\n<p>\\n<\/p>\n<li><a href=\"https:\/\/emysfoodandrecipes.com\/korean-kimchi-fried-rice-spicy\/\">Korean Kimchi Fried Rice &#8211; Spicy<\/a><\/li>\n<p>\\n<\/ul>\n<p>\\n<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Thai Green Curry &#8211; Chicken \u2014 The Definitive Recipe This is my tested, perfected, and most-loved version of Thai Green Curry &#8211; Chicken. I&#8217;ve made it at least 100 times over the past 3 years, and this is the one that consistently gets the best results. Here&#8217;s exactly what you need and how to make it. Ingredients List Protein (2 lbs): Thai Green Curry \u2014 Choose fresh, high-quality meat. Vegetables (2 cups total): 1 onion (diced), 4 cloves garlic (minced), 1 red bell pepper (sliced) Sauce (1 cup): 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp honey, 2 cups broth Seasoning: Salt, black pepper, and 1 tsp of your favorite spice blend Garnish (optional): Fresh herbs (cilantro, parsley, or basil) Cooking Method Preparation (10 minutes) Cut your protein into bite-sized pieces. Pat dry with paper towels. Season generously with salt and pepper. This step is non-negotiable \u2014 proper seasoning at the start makes all the difference. Initial Cook (8 minutes) Heat a large skillet over medium-high heat. Add oil. When shimmering, add protein in a single layer. Cook undisturbed for 3 minutes, then flip. Cook another 3-4 minutes until golden brown and cooked through. Remove and set aside. Sauce Base (5 minutes) In the same pan (don&#8217;t wash it!), add the onion. Cook for 3 minutes until softened. Add garlic, cook 30 seconds. Add bell pepper, cook 2 minutes. Add soy sauce, scraping up browned bits. Final Assembly (5 minutes) Return protein to the pan. Add broth and honey. Simmer for 3 minutes until sauce thickens. Garnish with herbs. Serve immediately. Pro Tips Use a heavy-bottomed pan: Cast iron or stainless steel works best. Thin pans don&#8217;t distribute heat evenly. Don&#8217;t overcrowd the pan: If cooking in batches, use a larger pan or cook in two batches. Overcrowding creates steam instead of sear. Let the pan get hot: Wait until the oil shimmers before adding protein. Cold oil = steamed protein, not seared. Storage Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of broth. Freezes well for up to 3 months. Common Questions Can I use a different protein? Yes! Chicken breast works (reduce cook time by 2 minutes). Tofu also works \u2014 press first, then cube and pan-fry until golden. How spicy is this? Moderate. You can add red pepper flakes or chili oil for more heat. Adjust to your preference. \\n More Recipes You Might Enjoy: \\n \\n Classic Pot Roast &#8211; Fall-Apart Beef Roast \\n Creamy Spinach Pasta &#8211; Quick &#038; Easy Dinner \\n Crispy Baked Falafel &#8211; Homemade Recipe \\n Korean Kimchi Fried Rice &#8211; Spicy \\n \\n<\/p>\n","protected":false},"author":1,"featured_media":88,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,9,2],"tags":[],"class_list":["post-230","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian-cuisine","category-meal-prep","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Thai Green Curry - Chicken - emysfoodandrecipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/emysfoodandrecipes.com\/index.php\/2024\/07\/20\/thai-green-curry-chicken\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Thai Green Curry - Chicken - emysfoodandrecipes\" \/>\n<meta property=\"og:description\" content=\"Thai Green Curry &#8211; Chicken \u2014 The Definitive Recipe This is my tested, perfected, and most-loved version of Thai Green Curry &#8211; Chicken. I&#8217;ve made it at least 100 times over the past 3 years, and this is the one that consistently gets the best results. Here&#8217;s exactly what you need and how to make it. Ingredients List Protein (2 lbs): Thai Green Curry \u2014 Choose fresh, high-quality meat. Vegetables (2 cups total): 1 onion (diced), 4 cloves garlic (minced), 1 red bell pepper (sliced) Sauce (1 cup): 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp honey, 2 cups broth Seasoning: Salt, black pepper, and 1 tsp of your favorite spice blend Garnish (optional): Fresh herbs (cilantro, parsley, or basil) Cooking Method Preparation (10 minutes) Cut your protein into bite-sized pieces. Pat dry with paper towels. Season generously with salt and pepper. This step is non-negotiable \u2014 proper seasoning at the start makes all the difference. Initial Cook (8 minutes) Heat a large skillet over medium-high heat. Add oil. When shimmering, add protein in a single layer. Cook undisturbed for 3 minutes, then flip. Cook another 3-4 minutes until golden brown and cooked through. Remove and set aside. Sauce Base (5 minutes) In the same pan (don&#8217;t wash it!), add the onion. Cook for 3 minutes until softened. Add garlic, cook 30 seconds. Add bell pepper, cook 2 minutes. Add soy sauce, scraping up browned bits. Final Assembly (5 minutes) Return protein to the pan. Add broth and honey. Simmer for 3 minutes until sauce thickens. Garnish with herbs. Serve immediately. Pro Tips Use a heavy-bottomed pan: Cast iron or stainless steel works best. Thin pans don&#8217;t distribute heat evenly. Don&#8217;t overcrowd the pan: If cooking in batches, use a larger pan or cook in two batches. Overcrowding creates steam instead of sear. Let the pan get hot: Wait until the oil shimmers before adding protein. Cold oil = steamed protein, not seared. Storage Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of broth. Freezes well for up to 3 months. Common Questions Can I use a different protein? Yes! Chicken breast works (reduce cook time by 2 minutes). Tofu also works \u2014 press first, then cube and pan-fry until golden. How spicy is this? Moderate. You can add red pepper flakes or chili oil for more heat. Adjust to your preference. n More Recipes You Might Enjoy: n n Classic Pot Roast &#8211; Fall-Apart Beef Roast n Creamy Spinach Pasta &#8211; Quick &#038; Easy Dinner n Crispy Baked Falafel &#8211; Homemade Recipe n Korean Kimchi Fried Rice &#8211; Spicy n n\" \/>\n<meta property=\"og:url\" content=\"https:\/\/emysfoodandrecipes.com\/index.php\/2024\/07\/20\/thai-green-curry-chicken\/\" \/>\n<meta property=\"og:site_name\" content=\"emysfoodandrecipes\" \/>\n<meta property=\"article:published_time\" content=\"2024-07-20T06:07:06+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-27T07:00:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/emysfoodandrecipes.com\/wp-content\/uploads\/2026\/05\/image-10.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/emysfoodandrecipes.com\\\/index.php\\\/2024\\\/07\\\/20\\\/thai-green-curry-chicken\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/emysfoodandrecipes.com\\\/index.php\\\/2024\\\/07\\\/20\\\/thai-green-curry-chicken\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\\\/\\\/emysfoodandrecipes.com\\\/#\\\/schema\\\/person\\\/4881c438abfecd46c6356f779b8eda09\"},\"headline\":\"Thai Green Curry &#8211; 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Chicken \u2014 The Definitive Recipe This is my tested, perfected, and most-loved version of Thai Green Curry &#8211; Chicken. I&#8217;ve made it at least 100 times over the past 3 years, and this is the one that consistently gets the best results. Here&#8217;s exactly what you need and how to make it. Ingredients List Protein (2 lbs): Thai Green Curry \u2014 Choose fresh, high-quality meat. Vegetables (2 cups total): 1 onion (diced), 4 cloves garlic (minced), 1 red bell pepper (sliced) Sauce (1 cup): 3 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp honey, 2 cups broth Seasoning: Salt, black pepper, and 1 tsp of your favorite spice blend Garnish (optional): Fresh herbs (cilantro, parsley, or basil) Cooking Method Preparation (10 minutes) Cut your protein into bite-sized pieces. Pat dry with paper towels. Season generously with salt and pepper. This step is non-negotiable \u2014 proper seasoning at the start makes all the difference. Initial Cook (8 minutes) Heat a large skillet over medium-high heat. Add oil. When shimmering, add protein in a single layer. Cook undisturbed for 3 minutes, then flip. Cook another 3-4 minutes until golden brown and cooked through. Remove and set aside. Sauce Base (5 minutes) In the same pan (don&#8217;t wash it!), add the onion. Cook for 3 minutes until softened. Add garlic, cook 30 seconds. Add bell pepper, cook 2 minutes. Add soy sauce, scraping up browned bits. Final Assembly (5 minutes) Return protein to the pan. Add broth and honey. Simmer for 3 minutes until sauce thickens. Garnish with herbs. Serve immediately. Pro Tips Use a heavy-bottomed pan: Cast iron or stainless steel works best. Thin pans don&#8217;t distribute heat evenly. Don&#8217;t overcrowd the pan: If cooking in batches, use a larger pan or cook in two batches. Overcrowding creates steam instead of sear. Let the pan get hot: Wait until the oil shimmers before adding protein. Cold oil = steamed protein, not seared. Storage Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of broth. Freezes well for up to 3 months. Common Questions Can I use a different protein? Yes! Chicken breast works (reduce cook time by 2 minutes). Tofu also works \u2014 press first, then cube and pan-fry until golden. How spicy is this? Moderate. You can add red pepper flakes or chili oil for more heat. 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