Thai Green Chicken Curry



10 Min


12 Min





Thai Green Chicken Curry – Amazing flavours you get when you make your own fresh curry paste really makes the small bit of extra effort worth it.



Thai Green Chicken Curry

Thai Green Chicken Curry


    For The Paste
  • 1 stalk lemongrass, thinly sliced
  • Zest & juice from 1 lime
  • 1 tsp coriander seeds
  • ½ tsp cumin seeds
  • 6 green chillies, de-seeded and roughly chopped
  • 2 large cloves garlic, peeled
  • 4 shallots, roughly chopped
  • 3cm piece fresh ginger, peeled and sliced
  • 2 lime leaves, finely chopped
  • 1 tbsp chopped coriander stalks
  • 1 tbsp chopped coriander leaves
  • 1 tsp shrimp paste
  • 2 Tbsp sunflower oil
  • For The Curry
  • 2 (400g) cans coconut milk
  • 2 tbsp green curry paste
  • 4 chicken breasts, cut into thin strips
  • 100ml chicken stock
  • 1 tbsp fish sauce
  • 2 tsp muscovado sugar
  • 4 kaffir lime leaves
  • 75g green beans, trimmed
  • 50g peas, thawed if frozen
  • 75g baby corn, cut in half lengthways
  • Handful basil
  • 1 red chilli, finely sliced
  • To serve: Steamed jasmine rice


For the paste,

Combine lemongrass with zest and juice of lime in a small bowl and leave to soak.

Place a small saucepan over medium heat and add the coriander and cumin seeds. Cook over dry heat until fragrant, about 1 minute. Remove from heat and leave to cool.

Combine the lemongrass with lime and all the remaining curry paste ingredients in a food processor and process until it forms a paste. Scrape down the sides from time to time to ensure everything is being mixed together. It won't be as thick or dark in colour as a store-bought paste. Spoon paste into a jar and set aside until needed.

For the curry

Heat a large pot or wok over medium heat. Open the cans of coconut milk and carefully remove the thick cream at the top with a spoon. Place cream in a large pot or wok and cook until it reduces to a thick paste and the oils start to separate. Add the curry paste and cook for 1-2 minutes.

Add the chicken and stir until all the chicken is well coated. Pour in the remaining coconut milk along with the chicken stock along with the vegetables. Cook until chicken is cooked through, about 10 minutes. The sauce should be a little thinner than single cream. Add the basil leaves.

Garnish with red chilli and serve with jasmine rice.


If you do not have time to make the paste you can buy ready made paste in all supermarkets.




Serving Size 647g
Calories 978
Total Fat 66.9g
Total Carbs 55.0g
Protein 47.9g

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