Thai Green Chicken Curry

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 Chickn 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.

4.8 from 6 reviews
Thai Green Chicken Curry
Prep time
Cook time
Total time
Fresh and fragrant, spicy and lemony this curry is more delicate than its Indian cousins.
Recipe type: Main
Serves: 4
  • For Paste:
  • 5 Small green chillies
  • 1 Shallot
  • 2.5cm/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 400ml 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 220g Tin water chestnuts, sliced
  • 1 225g Tin sliced bamboo shoots
  • Handful chopped coriander leaves
  • Juice of ½ lime
  • 2 tbsp Vegetable oil
  1. For the paste (if you’re making it) put all the ingredients in a blender and whizz until smooth.
  2. Saute 2 heaped tbsp of green curry paste with the lemon grass for about 1 minute until fragrant.
  3. Add half the coconut milk and stir until the oil surfaces.
  4. Add the chicken and kaffir lime leaves and cook until the chicken looks cooked.
  5. Add the remaining coconut milk, fish sauce, chicken stock and brown sugar.
  6. Bring to the boil.
  7. Add the green pepper, water chestnuts and bamboo shoots.
  8. Simmer for 15 minutes.
  9. Add lime juice and coriander leaves.
  10. Check seasoning, adding more fish sauce if necessary or more sugar.
  11. Serve with fragrant jasmine rice.
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.

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  1. Paul Wilson

    What a great curry this is.

    1. Camilla

      Thanks Paul:-)

  2. tiggerific1973

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

  3. Jane Davies

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

    1. Camilla

      Thanks Jane – it is lush:-)

  4. Kirsty Fox

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

  5. Kaci Soderstrom

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

    1. Camilla

      Ooh you should, it’s lush:-)

  6. Ursula Hunt

    Great recipe

  7. Paul Wilson

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

  8. Geoff Clark

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

  9. bev

    Looks yummy!

  10. 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.

    1. Camilla

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

      1. Heather Haigh

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

        1. Camilla

          Fab, the flavours are really fresh:-)

    2. Paul Wilson

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

  11. glenn hutton

    I prefer Red curry but this also looks amazing.

  12. Carolyn Clapham

    That looks and sounds great.

  13. 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.

    1. Camilla

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

  14. Tracy Nixon

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

  15. bethslamin

    need to give this ago it looks yum

  16. blueberry88

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

  17. Maya Russell

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

  18. 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!)

  19. Heather Haigh

    I love Thai and this sounds gorgeous.

  20. ashleigh

    love green thai curry – your one looks great!

  21. Richard

    This was very nice!

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