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Green Dragon Curry

Green Dragon Curry

Green Dragon Curry

10 MinPrep Time
20 MinCooking Time

  • 3 tbsp Lime Olive Oil
  • ¼ cup Green Thai Curry
  • 2 shallots, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1” fresh ginger, thinly sliced into matchsticks
  • 1” fresh galangal, thinly sliced into matchsticks
  • 1 lemongrass stalk
  • 3 Kaffir lime leaves or 6 dried Kaffir Lime Leaves
  • 1 tbsp Lemongrass Mint Balsamic
  • 2 - 14oz cans coconut milk
  • 2 cups chicken stock
  • 4 boneless chicken breasts, thinly chopped
  • 1 tbsp fish sauce
  • 3 tsp palm sugar or brown sugar
  • ½ cup fresh cilantro, torn
  • ½ cup Thai basil, thinly sliced
  • 1 red Thai chili, deseeded and thinly sliced
  • 2 limes, quartered

Step 1 - Place a large, deep skillet over medium heat and warm olive oil over medium high heat. Add curry paste and sauté for 2-3 minutes – it will get pretty smoky and fragrant.

Step 2 – Add the onion and green peppers, sautéing for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to bruise and release the flavor. Add the lemongrass, ginger and lime leaves to the skillet and stir for 2 minutes to bloom the curry paste and release spices.

Step 2 - Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice, fish sauce and palm sugar and taste for seasoning – a balance of sweet and sour. Shower with basil and cilantro; serve with Jasmine rice with lime wedges.

  • Lime Olive Oil
  • Lemongrass Mint Balsamic
  • Kaffir Lime Leaves