Thai Green Chicken Curry is fresh, fragrant, spicy, and lemony, due to my homemade Thai green curry paste. Eating experiences don’t get much better than this!
My favourite shop-bought soup is a Thai Green Chicken Soup, so today I decided I wanted to recreate the flavour and ingredients in the form of a Thai Green Chicken Curry.
There was not one recipe that matched what I was looking for, so armed with about 6 different recipes from my cookbooks and the internet, I took inspiration from everywhere.
Delia taught me that if I couldn’t find fresh Kaffir Lime leaves, then I could revive dried ones with hot water.
I decided it would be fun to make my own green curry paste, but if you don’t have time, just use a shop-bought jar.
I must say, though, that the freshness of flavour was well worth the extra effort, especially if you make extra and freeze it for another time.
I used chicken breast, but you could also use chicken thigh meat (boned).
More Curry Recipes
- Slow Cooker Chicken Curry
- Baked & Barbecued Thai Chicken Thighs
- Quick & Spicy Prawn Curry
- Simple Prawn, Mushroom & Spinach Curry
- Prawn Curry
- Mutton Kofta Curry
- Vietnamese Chicken Curry
- Slow Cooker Beef Curry
- Mushroom, Spinach & Chickpea Curry
- Egg, Leek & Potato Curry
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Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Thai Green Chicken Curry
Ingredients
- For Paste:
- 5 Small green chillies
- 1 Shallot
- 2.5 cm/1in Piece of ginger peeled and grated
- 2 garlic cloves crushed
- Small handful of fresh coriander stalks attached
- 1 Lemongrass stalk chopped
- ½ Lime grated zest and juice
- 4 Kaffir lime leaves torn if dried soak in hot water to rehydrate for ½ hr
- ½ tsp Ground coriander
- ½ tsp Ground cumin
- ½ tsp Ground black pepper
- ¼ tsp Salt
- 1 tsp Fish sauce
- 1 ½ tbsp of olive oil
- For curry:
- 4 Chicken breasts chopped into bite size pieces
- 1 400 ml Tin coconut milk
- 1 dsp Liquid chicken stock neat, not made up
- 1 tbsp Soft brown sugar
- 1 tsp Fish sauce
- 1 Lemon grass stalk cut in three (fat end bashed with a rolling pin)
- 3 Kaffir lime leaves soaked if dried cut into thin strips
- 1 Green pepper sliced
- 1 220 g Tin water chestnuts sliced
- 1 225 g Tin sliced bamboo shoots
- Handful chopped coriander leaves
- Juice of ½ lime
- 2 tbsp Vegetable oil
Instructions
- For the paste (if you’re making it) put all the ingredients in a blender and whizz until smooth.
- Saute 2 heaped tbsp of green curry paste with the lemon grass for about 1 minute until fragrant.
- Add half the coconut milk and stir until the oil surfaces.
- Add the chicken and kaffir lime leaves and cook until the chicken looks cooked.
- Add the remaining coconut milk, fish sauce, chicken stock and brown sugar.
- Bring to the boil.
- Add the green pepper, water chestnuts and bamboo shoots.
- Simmer for 15 minutes.
- Add lime juice and coriander leaves.
- Check seasoning, adding more fish sauce if necessary or more sugar.
- Serve with fragrant jasmine rice.
Paul Wilson
What a great curry this is.
Camilla
Thanks Paul:-)
Greg
When making my own paste, am I meant to use all of it in this recipe instead of the 2 tbsp that’s indicated in the steps?
Camilla
Hi Greg, sorry you found it confusing, I do mention in the intro about freezing the excess paste, you just use 2 tablespoons of the homemade paste.
tiggerific1973
I have never attempted a Thai curry before…..I might have a go! x
Jane Davies
This looks lovely, I’m not a big curry person but would give this a go.
Camilla
Thanks Jane – it is lush:-)
Kirsty Fox
I love Thai Green Curry it’s one of my favourite, I’ve never made one before though.
Kaci Soderstrom
Very nice. I’ve not had green before.. I keep having red thai, maybe green is something I should try next
Camilla
Ooh you should, it’s lush:-)
Ursula Hunt
Great recipe
Paul Wilson
I love Thai Curries – have to give this one a go.
Geoff Clark
very tasty, they’ll be wanting seconds with this one
bev
Looks yummy!
Heather Haigh
I love Thai flavours and your curry looks gorgeous but I have yet to try making any Thai food – I have a strange fear or the notion of fish sauce – it just sounds so wrong. I have put it on my shopping list right now – I have to get over this notion lol.
Camilla
Beware fish sauce is really salty so don’t make the mistake I once made of throwing in far too much!
Heather Haigh
Thanks for the warning. Going to have a go at this soon.
Camilla
Fab, the flavours are really fresh:-)
Paul Wilson
Fish sauce smells so wrong too – but usually combines with the other ingredients to taste amazing in Thai dishes.
glenn hutton
I prefer Red curry but this also looks amazing.
Carolyn Clapham
That looks and sounds great.
Rachel O'neill
I love thai currys have not made the paste from scratcg usually use s jar but doesn’t seem as complex as I thought so will look forward to giving this a go.
Camilla
Yes it’s so much fresher than a jar;-)
Tracy Nixon
I have never tried a Thai curry before and this one sounds really tasty and healthy too!
bethslamin
need to give this ago it looks yum
blueberry88
I love Thai Green Curry, your recipe pictures look yummy, I am definitely going to have to try this one! Thanks 🙂
Maya Russell
Goodness me, that’s quite a list of ingredients – but I bet it tastes fantastic!
tinkertink2010
Looks delicious – I would have to omit the water chestnuts (hate them) and replace with more bamboo shoots (adore them – I should have been a Panda!)
Heather Haigh
I love Thai and this sounds gorgeous.
ashleigh
love green thai curry – your one looks great!
Richard
This was very nice!