Hi Spryte, I make green curry chicken and yes it's spicy and yummy. It may not be verbatim Thai recipe (has my own spin on it) but it tastes awfully close:
Blend the following:
1 small yellow onion
1 bunch of fresh cilantro/corrainder stalks washed and drained (save the leaves for garnish or other dishes)
3-4 thai green chillis ( I have substituted serranos and finger longs without compromising the flavor, you can add more or less as desired)
2 cloves of garlic
1/2 inch of ginger
2 tbsp of soy sauce
2 tbsp of fish sauce (Nam Prik)
You normally add shrimp paste (about a tsp but I skip this )
Some roasted whole cumin and corrainder seeds (about 2 tsp each)
zest of a lime
juice of the same lime
salt to taste
1 tsp of sugar
(Note: Normally lemon grass is used but here in IL it is hard to find it and I love to find substitutes that work and lime is a good one)
Blend this into a paste and reserve
I use boneless skinless chicken and cut it into strips. I also use red bell peppers cut into strips along with a sweet onion cut into strips
1 can of coconut milk
In a deep saute pan add 1 tbsp of oil. Once the oil is hot, add the blended paste and saute it for 10 - 15 minutes or until the rawness of the ingredients is removed. Next add the chicken and coconut milk and continue to cook until the chicken is completely cooked and the gravy thickens. Lastly stir in the bellpeppers and onions and let it simmer for another 5 minutes. Serve over rice.