Heat up 2 tablespoons of cooking oil in a large pot or wok over medium-high heat. Drain the water and set the potatoes aside. Bring the water to a boil and allow the potatoes to boil for 5 minutes. Place the potatoes in a small saucepan and fill the saucepan with just enough water to cover the potatoes. I recommend using Yukon Gold potatoes in this recipe as they are firmer and won’t get too soft and flakey in the curry. Peel and cut 2 small potatoes into large cubes. Undercooked potatoes will quickly ruin any dish so the first thing I recommend doing is to partially cook the potatoes to ensure that they are cooked all the way through. Simply omit the chicken for a vegetarian version. This green curry recipe features chicken and vegetables. Some great options include red peppers, green peppers, zucchini, broccoli, carrots, and cauliflower. One of the awesome features about green curry is that you can add almost any kind of vegetable to it- whatever’s in season, or whatever is in your fridge that you want to use up. Thai Green Curry gets its color from fresh green chilis and its classic Thai aromatic flavors from ingredients like lemongrass and kaffir lime leaves.
I have to admit that out of all the Thai curries out there, I do have a personal favorite…green curry! I love the fresh and bright flavors that it delivers. This velvety Thai Green Curry with tender chicken and loads of fresh vegetables is packed with amazing flavor, and tastes much better than takeout!
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