About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

Contact Me

I'd love to hear from you! Click here to contact me.

Thai Green Chicken Curry with Rice Noodles

Belle, Sean and I all love the Green Thai Curry we get from Ginger Restaurant on Yonge Street, just north of Dundas. Great restaurant and great prices. They call this Pad Thai & Chicken/Beef/Shrimp Curry. I have tried several times to recreate their dish with no success. One more try tonight and we hit nailed it. I think it will be with beef next time and mine is a touch spicier then theirs but not by much.

Ginger's Green Thai Curry

To start we make the Green Curry Paste, partially cook the chicken, then bring them together, add the veggies and a final touch of coconut milk. I served these with flat rice noodles but rice would be perfect too.


Green Curry Paste:

1 1/2 Jalapeno chilies (or 3 green Thai Bird chilies)
1/3 cup diced shallots (about 4 large)
6 cloves of garlic
1 thumb size piece of ginger, peeled and grated ( I freeze some of my ginger  so it is easy to grate)
1 lemongrass stalk, roughly chopped
1/2 tsp gnd coriander
1/2 tsp gnd cumin
1 tsp shrimp paste
1 cup cilantro, chopped
1/2 tsp freshly ground white pepper
3 tbsp fish sauce
1 tsp brown sugar
2 tbsp lime juice



2 tbsp olive oil
1-2 lbs chicken thighs, boneless, skinless, cut into bite size pieces
4 kaffir lime leaves, middle stem removed and leaves chopped (or the zest of 1 lime)
1 red bell pepper, large dice
1 yellow zucchini, large dice
fresh basil leaves
454g/16oz Rice Stick Vermicelli noodles (Banh Pho)



1. Place all the past ingredients in a food processor and process until you have paste, scrape down sides often.
2. Heat oil in a large skillet or wok and cook chicken partially (5 minutes)
3. Add Curry paste and cook for 1-2 minutes more.
4. Add lime leaves and veggies, cook for 5 minutes.
5. Add coconut milk and cook for another 5-10 minutes.
6. Bring a large pot of water to boil and add noodles, cooking as per package (time varies by width of noodles from 1 –7 minutes)
7. Adjust seasoning
8. Serve

Print Friendly

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>




Archived Recipes