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!
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).
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.
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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!