Thai Green Chicken Curry
Indulge your taste buds with the vibrant and aromatic flavours of this Thai green curry. This mouthwatering recipe combines fragrant herbs, creamy coconut milk, and a medley of vegetables, creating a harmonious blend of spicy and savoury notes.
Whether you're a Thai cuisine enthusiast or a curious food lover looking to explore new flavours, this green curry recipe is sure to impress and transport your senses to the bustling streets of Thailand.
It is so easy to make and tastes amazing.
Servings:
4
yield(s)
Prep Time:
20
mins
Cook Time:
35
mins
Total Time:
55
mins
Ingredients
for the Thai green curry paste
-
4 - 6
green chillies
(de-seeded and roughly chopped)
-
2
shallots
(roughly chopped)
-
5 cm
fresh root ginger
(peeled & grated)
-
2
garlic cloves
(crushed)
-
1 small bunch
fresh coriander
(roughly chopped)
-
2
lemongrass sticks
(roughly chopped)
-
1
lime
(grated zest & juice)
-
8
kaffir leaves
(torn into pieces)
-
1
tbsp
coriander seeds
(crushed)
-
1
tsp
ground cumin
-
1
tsp
black peppercorns
(crushed)
-
2
tsp
Thai fish sauce or light soy sauce
-
3
tbsp
olive oil
for the curry
-
1
tbsp
vegetable oil
-
1
tbsp
soft dark brown sugar
-
750
g
chicken breasts or thighs, skinned & boneless
(cut into chunks)
-
6 - 8
kaffir leaves
(torn into pieces)
-
400
ml
coconut milk
(or use 200ml coconut milk & 200ml coconut cream)
-
200
g
green beans
(trimmed & cut into 5cm pieces)
-
1 good splash
Thai fish sauce or light soy sauce
-
1 small handful
fresh coriander
(roughly chopped)
-
1
lime
(juice only)
to serve
-
Thai jasmine rice
(cooked as per packet instructions)
Instructions
-
For the curry paste, place all the ingredients into a food processor and blitz to a paste. You can use the paste straight away or store in a jar in the fridge for 3 weeks (for this recipe you only require 2 tbsp of paste).
-
Heat the oil in a wok or large frying pan. Add 2 tbsp green curry paste and sugar, cook on a high heat for about a minute, stirring continuously. Reduce the heat and stir in the chicken and lime leaves until coated in the paste. Add the coconut milk, fish sauce and bring to a simmer. Cook for 25-30 minutes until thickened slightly.
-
Stir in the coriander and lime juice. For the last 3-4 minutes add the beans until tender. Taste for seasoning - add more fish sauce if needed.
-
Leave the curry to rest for a few minutes so the sauce becomes creamier. Serve with lots of fragrant Thai jasmine rice. Enjoy!
Recipe Notes
If you are unable to find kaffir lime leaves use the grated zest of an extra lime. If your curry tastes too spicy add some more sugar. If the curry is not spicy enough fry a little more curry paste in some oil for a minute and add to the sauce.