Thai green chicken curry

Thai green chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 30 mins Cook: 25 mins

Easy

Serves 4
Making your own fragrant curry paste takes some special Asian ingredients and a little time but you'll taste the difference

Nutrition and extra info

Nutrition: per serving

  • kcal528
  • fat38.9g
  • saturates30.8g
  • carbs10.5g
  • sugars5.1g
  • fibre2.3g
  • protein34.1g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

For the green curry paste

  • 1 stalk lemongrass, thinly sliced
  • 1 tbsp lime juice
  • 1 tsp whole peppercorn
  • 1 tsp coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • ½ tsp cumin seed
  • 6 green bird's-eye chilli, trimmed and halved
  • 4 garlic clove, peeled
  • 5 shallot (use Thai if possible)

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 3cm piece galangal or ginger, peeled and sliced
  • 1 rounded tsp shredded kaffir lime peel (if you can get it)

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp chopped coriander stalks
  • 1 tbsp chopped coriander leaves
  • 1 level tsp shrimp paste
  • 2 tbsp vegetable or sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

For the curry

  • 2 x 400g cans coconut milk
  • 2 heaped tbsp green curry paste
  • 500g skinless, boneless chicken breast, cut into thin strips
  • 100ml chicken stock, plus extra if necessary
  • 1-2 tbsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tsp palm sugar (or light muscovado)
  • 4 kaffir lime leaf
  • 50g fine green bean, halved
  • 100g baby aubergine, diced (or Thai pea aubergines)

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • handful Thai basil, shredded

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Garnish

  • coriander leaves
  • 1 red chilli, thinly sliced
  • 1 spring onion, shredded and left to curl in ice cold water

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • lime wedges

    Lime

    ly-m

    The same shape, but smaller than…

To serve

  • Thai fragrant rice

Method

  1. To make the Thai green curry paste, put the lemon grass and lime juice into a small bowl and leave to soak for 30 mins. Put a small pan over a medium heat and add the peppercorns, coriander and cumin seeds. Dry fry for about 1 minute until fragrant then tip onto a saucer to cool.

  2. Put the lemongrass, spices and all remaining curry paste ingredients into a mini food blender or small food processor and pulse the mixture. Scrape down the sides from time to time. Process as smooth as you can – the mixture will be slightly coarse and not as green as the purchased variety. Put the paste into a lidded jar and store in the fridge up to a week or freeze in portions.

  3. To make the curry, open the cans of coconut milk and carefully remove the thick cream and spoon it into a warm wok or large frying pan (see tip below). Cook it slowly, stirring all the time, until it reduces to a thick paste and the oil starts to separate. Add the green curry paste and cook for 1-2 mins. Add the chicken and stir until well coated in the paste.

  4. Slowly add the coconut water remaining in the cans together with the chicken stock. Add all the remaining ingredients and cook over a medium heat for about 10 mins until the chicken is cooked. Add more stock if necessary - the sauce should be slightly thinner than single cream.

  5. To serve spoon some rice into a bowl, pour over the curry and sprinkle with the coriander leaves, sliced chilli and spring onion. Add a wedge of lime on the side.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (3)

Filobbos's picture
5

Tried it today... Amazing & authentic. Much lighter than other versions I had tried before.

micko's picture
5

My wife gave me 10 out of 10 this recipe. Could be a bit hotter for our tastes but well worth making your own paste. It was delicious!!

foodie is me's picture
5

Easy to make and delicious curry!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.