Thai green chicken curry

Thai green chicken curry

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(7 ratings)

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Cooking time

Prep: 25 mins Cook: 30 mins

Skill level

Moderately easy

Servings

Serves 4

John Torode's green curry is fresh, fragrant and hot - for a vibrant green colour, serve as soon as the chicken is cooked

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
623
protein
46g
carbs
15g
fat
42g
saturates
31g
fibre
3g
sugar
8g
salt
1.7g

Ingredients

  • 2 x 400g cans coconut milk
  • 3 tbsp green curry paste (see 'Goes well with' recipe below - you will need more if you buy ready-made paste)
  • 800g skinless chicken thighs, each thigh cut into three
  • 6 lime leaves, stalks removed, shredded
  • 3 lemongrass stalks, outer leaves removed and inner stalk finely chopped
  • 25g galangal, sliced
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce
  • handful pea aubergines or ½ aubergine, diced
  • small bunch Thai basil

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Method

  1. Scrape the thick, fatty part of the coconut milk into a warm wok. Cook it slowly, stirring all the time, until it starts to bubble and sizzle and just begins to split. Add the green curry paste and cook for 3-4 mins until the paste starts to release the true smell of South-east Asia.
  2. Add the chicken and stir well, coating it all in the paste. Add the rest of the coconut milk, lime leaves, lemongrass, galangal, palm sugar and half the fish sauce. Let the sauce bubble for about 10 mins, until the oil in the coconut milk starts to come through to the surface and the chicken is cooked. Add the pea aubergines and the rest of the fish sauce and cook for 5 mins more. Scatter on the Thai basil and serve with some jasmine rice.

Recipe from Good Food magazine, February 2012

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Comments

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max123456's picture

This was fabulous and I will definitely make this curry again. It was very easy to make. Changed the recipe slightly by using only 1 can of coconut milk, used dark brown sugar instead of palm and did not use galangal. I also added fine beans and red pepper.

Donia's picture

Such a good recipe! Turned out perfectly, and it was my first time cooking green curry for myself. Not difficult, and very satisfying results. Thank you!

By the way, I used firm tofu instead of chicken (I'm a vegetarian) and substituted aubergine with zucchini. Turned out great.

nic3713's picture
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Sorry I forgot to put I use chicken breast for this recipe instead of thigh, slice as thin as you can !!

nic3713's picture
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Best Thai green curry recipe I have ever tried, after travelling round Thailand a few times I have tried to recreate this many times and this recipe does the trick !! I use ready made green curry paste and find the Mae Ploy brand the best, bought in my local asian supermarket but also saw it in Tesco's yesterday on their World food aisle. Follow the recipe exactly but find I only need 1 tin of coconut milk and I use the light coconut milk to make it healthier but doesn't change the taste at all. Also I don't use the galangal as I can't always buy it fresh and i use a large pinch of "Thai taste" shredded fresh kaffir lime leaves as the jar keeps in the fridge for months and easier than trying to find fresh all the time. Try it with John Torodes Pad Thai recipe also on this website its absolutely gorgeous.

lyssle's picture
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Really enjoyed this curry! Halved the recipe as I was making it for just me and my boyfriend and it was great. I used muscovado sugar rather than palm sugar and omitted the galangal as I didn't have any but it was still absolutely delicious. So easy too!

lauraboots80's picture

I'm planning to try this recipe soon but have only found dried galangal - will this work??

nemracsenrab's picture
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Brilliant recipe - I made it for a GCSE assignment and made the paste from scratch. Personally I would have added a bit more paste as it wasn't quite as spicy as I would have had it. I had most of my teachers in wanting to try it! - but I suppose teachers will eat almost anything!!

rubyher's picture
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Tried and tested! It's quick, easy and marvelicious!!! I added red, green & yellow bell pepper and a handful of white mushroom though. Thank you for posting this recipe.

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