Kathy Kiuna's Thai Green Chicken Curry 💚

Today, I’m sharing a recipe close to my heart ❤️ a Thai green chicken curry named after my beautiful mum, Kathy Kiuna ✨️. This dish is inspired by memories from one of our last trips together in Melbourne. We were just walking and talking when we stumbled across this Thai spot together with my sister and the kids. We sat down, shared a meal, and just enjoyed each other’s company, no distractions, just the moment. That memory has stayed with me. So this curry is my way of holding onto it ❤️ ✨️ Mum, this recipe is full of flavour, warmth, and love, just like you. Happy Birthday. I love you always. 🍛 Full Recipe — Serves 6–8 🛒 Ingredients For the Curry: •2 kg chicken thighs, chopped (keep the skin for crisping) •4 cloves garlic, grated •1 tbsp ginger, grated •40g lemongrass paste •2 cans Maesri Thai green curry paste •10 kaffir lime leaves 🍃 •2 cups chicken stock •1.5 cans coconut milk •1 tbsp white sugar •2 tbsp fish sauce •Juice of ½ lemon •25 fresh Thai basil leaves (about 2 handfuls), chopped •Fresh red chilies (to taste), sliced •Veggies of choice (e.g., flat peas, zucchini, carrots, eggplant) For the Crispy Chicken Skins: Chicken skin from the 2 kg of chicken thighs- •2 tsp hot curry powder •Salt to taste For the Coconut Rice: •2 cups basmati or jasmine rice •2 cups chicken stock •1/2cup coconut milk •1 cup water •Salt to taste 👩🏽‍🍳 Cooking Instructions Step 1: Preheat Oven Set oven to 180°C fan bake. Step 2: Crispy Chicken Skins Lay out chicken skin flat on a lined tray. Rub with salt and 2 tsp hot curry powder. Bake for 25 minutes, until bubbly and crisp. Let cool, then chop into bits for garnish. Step 3: Curry Base In a pot, heat 2 tbsp avocado oil. Add 2 cans green curry paste. Sauté for 3 minutes. Add garlic, ginger, and lemongrass paste. Cook for 2–3 more minutes. Step 4: Simmer Add 2 cups chicken stock and 1.5 cans coconut milk. Stir well. Add sugar, fish sauce, and kaffir lime leaves. Simmer gently for 3–5 minutes. Step 5: Add Chicken Add 2 kg chopped chicken thighs and cook for 10–12 minutes, until tender and juicy. Step 6: Add Veg & Herbs Toss in your veggies of choice. Simmer for 5 minutes. Add lemon juice and ¾ of the Thai basil. Stir gently to finish. Step 7: Coconut Rice In a separate pot, combine: 2 cups rice 2 cups chicken stock 1/2 cup coconut milk 1 cup water Salt to taste Bring to boil, then reduce heat, cover, and simmer until rice is fluffy (about 15–18 mins). Step 8: Serve & Garnish Serve curry over coconut rice. Garnish with: Fresh chilies Remaining Thai basil Chopped crispy chicken skin And enjoy 💚 🧡 Let’s Connect: 📍 If you try this, tag me and let me know how it goes! 📸 Instagram | TikTok | YouTube: @YourHandleHere ❤️ #ThaiGreenCurry #FamilyRecipes #MealPrep #ChickenCurry #CoconutRice #KathyKiuna #MamaInspired #ComfortFood #HomeCooking #HeartfeltMeals #BirthdayGirl #BelatedBDay