• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fab Food 4 All
  • Home
  • Recipes
  • About me
    • As Seen
  • Contact/PR
You are here: Home / Chicken / Thai Green Chicken Curry

Thai Green Chicken Curry

Updated: 11th March 2021 · Published: 18th April 2012 

JUMP TO RECIPE
Thai Green Chicken Curry Pinterest image.

Thai Green Chicken Curry is fresh and fragrant, spicy and lemony, due to my homemade Thai green curry paste. Eating experiences don’t get much better than this!

Thai Green Chicken Curry in a pan

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 cook books 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 then 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).

Thai Green Curry Paste in a ramekin

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

I’m sure you’ll love this Thai Green Chicken Curry recipe! Do let me know in the comments if you make it and share a pic tagging @FabFood4All on social media.

Pin for later!

Thai Green Chicken Curry Pinterest image.

Thai Green Chicken Curry in a pan
Print Pin
4.84 from 6 votes
Save Saved!

Thai Green Chicken Curry

Fresh and fragrant, spicy and lemony this curry is more delicate than its Indian cousins.
Course Main
Cuisine Thai
Servings 4
Author Camilla Hawkins

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.

Notes

Why not double up the paste recipe – it will keep for 3 weeks in the fridge or 2 months in the freezer. I keep ginger in the freezer and peel and grate off what I need. Chillies also keep well whole in the freezer.

Sharing is caring!

Previous Post: « Frikadeller (Danish Meatballs)
Next Post: Leverpostej (Danish Liver Pate) »

Reader Interactions

Comments

  1. Paul Wilson

    09/06/2015 at 12:21 am

    What a great curry this is.

    Reply
    • Camilla

      09/06/2015 at 9:28 am

      Thanks Paul:-)

      Reply
      • Greg

        02/12/2022 at 7:20 pm

        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?

        Reply
        • Camilla

          03/12/2022 at 12:26 am

          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.

          Reply
  2. tiggerific1973

    28/05/2015 at 8:58 pm

    I have never attempted a Thai curry before…..I might have a go! x

    Reply
  3. Jane Davies

    20/04/2015 at 12:08 pm

    This looks lovely, I’m not a big curry person but would give this a go.

    Reply
    • Camilla

      20/04/2015 at 2:31 pm

      Thanks Jane – it is lush:-)

      Reply
  4. Kirsty Fox

    17/04/2015 at 9:52 pm

    I love Thai Green Curry it’s one of my favourite, I’ve never made one before though.

    Reply
  5. Kaci Soderstrom

    14/01/2015 at 7:25 am

    Very nice. I’ve not had green before.. I keep having red thai, maybe green is something I should try next

    Reply
    • Camilla

      14/01/2015 at 11:38 am

      Ooh you should, it’s lush:-)

      Reply
  6. Ursula Hunt

    04/11/2014 at 7:29 am

    Great recipe

    Reply
  7. Paul Wilson

    03/09/2014 at 1:16 am

    I love Thai Curries – have to give this one a go.

    Reply
  8. Geoff Clark

    01/08/2014 at 2:47 pm

    very tasty, they’ll be wanting seconds with this one

    Reply
  9. bev

    30/07/2014 at 1:43 pm

    Looks yummy!

    Reply
  10. Heather Haigh

    12/06/2014 at 12:15 am

    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.

    Reply
    • Camilla

      12/06/2014 at 2:39 pm

      Beware fish sauce is really salty so don’t make the mistake I once made of throwing in far too much!

      Reply
      • Heather Haigh

        30/06/2014 at 8:01 pm

        Thanks for the warning. Going to have a go at this soon.

        Reply
        • Camilla

          30/06/2014 at 11:27 pm

          Fab, the flavours are really fresh:-)

          Reply
    • Paul Wilson

      18/07/2014 at 12:14 am

      Fish sauce smells so wrong too – but usually combines with the other ingredients to taste amazing in Thai dishes.

      Reply
  11. glenn hutton

    04/06/2014 at 10:00 am

    I prefer Red curry but this also looks amazing.

    Reply
  12. Carolyn Clapham

    23/05/2014 at 8:30 am

    That looks and sounds great.

    Reply
  13. Rachel O'neill

    14/04/2014 at 2:52 pm

    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.

    Reply
    • Camilla

      14/04/2014 at 3:07 pm

      Yes it’s so much fresher than a jar;-)

      Reply
  14. Tracy Nixon

    12/01/2014 at 12:13 pm

    I have never tried a Thai curry before and this one sounds really tasty and healthy too!

    Reply
  15. bethslamin

    17/12/2013 at 10:56 pm

    need to give this ago it looks yum

    Reply
  16. blueberry88

    26/11/2013 at 11:13 am

    I love Thai Green Curry, your recipe pictures look yummy, I am definitely going to have to try this one! Thanks 🙂

    Reply
  17. Maya Russell

    25/10/2013 at 5:31 am

    Goodness me, that’s quite a list of ingredients – but I bet it tastes fantastic!

    Reply
  18. tinkertink2010

    16/09/2013 at 8:50 pm

    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!)

    Reply
  19. Heather Haigh

    13/09/2013 at 10:04 am

    I love Thai and this sounds gorgeous.

    Reply
  20. ashleigh

    12/07/2013 at 8:48 pm

    love green thai curry – your one looks great!

    Reply
  21. Richard

    19/04/2012 at 5:47 pm

    This was very nice!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Follow me on:

  • Facebook
  • Instagram
  • Pinterest
  • Threads
  • TikTok
  • Twitter
  • YouTube

Categories

Privacy Policy

Copyright © 2025 · FabFood4All · Log in