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Thai Green Chicken Curry in a pan
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4.84 from 6 votes

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.