Bowl of Thai green chicken curry

Classic Thai green chicken curry

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(12 ratings)

Prep: 30 mins Cook: 25 mins


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
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    For the green curry paste

    • 1 stalk lemongrass, thinly sliced
    • 1 tbsp lime juice
    • 1 tsp whole peppercorn
    • 1 tsp coriander seed
      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 chillies, trimmed and halved
    • 4 garlic cloves, peeled
    • 5 shallots (use Thai if possible)



      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)



      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

      Sunflower oil

      Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

    For the curry

    • 2 x 400g cans coconut milk
      Coconut milk in a glass, with half a coconut

      Coconut milk

      ko-ko-nut mill-k

      Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

    • 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

      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 leaves
    • 50g fine green bean, halved
    • 100g baby aubergine, diced (or Thai pea aubergines)



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

    • handful Thai basil, shredded



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


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

      Spring onion

      sp-ring un-yun

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

    • lime wedges



      The same shape, but smaller than…

    To serve

    • Thai fragrant rice



      Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    10th Feb, 2019
    Excellent! Absolutely First Class! I would definitely make this again and again but perhaps with prawns next time.
    cookey1's picture
    30th Jan, 2019
    Halved the recipe to serve 2 and used two thirds of the curry paste. Best green curry ever. We’ve eaten them in Asian and UK restaurants plus cooked numerous at home using bottled paste and never cooked anything that satisfies our tastes like this. We like heat, but nothing that melts your head and taste buds
    20th Nov, 2018
    Really delicious curry. I added more garlic and green chillies to the paste and added 5 tablespoons of it (instead of 2) to the reduced coconut cream - I think it would have been lacking a bit of punch otherwise. Still got 2 portions of the paste left for the freezer too. I also added some thinly sliced carrots along with the green beans and aubergine. Cooked it for about 30 minutes to ensure the veg was cooked and the sauce had thickened. The Thai basil definitely makes a difference if you can get it.
    26th Sep, 2018
    Wonderful recipe - personally added a couple more chillies / half the amount of baby aubergine & simmered for double the time to get it to where I wanted. Will also add red pepper next time.
    15th Mar, 2015
    Tried it today... Amazing & authentic. Much lighter than other versions I had tried before.
    4th Jul, 2014
    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
    30th Jun, 2014
    Easy to make and delicious curry!
    Ben Deble's picture
    Ben Deble
    8th Oct, 2018
    Does this require so much coconut milk or can i just use one can for the same result? Seems like a bit too much compared to other recipes and worried it may overpower the rest of the dish
    10th Feb, 2019
    I thought the same but this recipe followed to the letter is spot on!
    goodfoodteam's picture
    12th Oct, 2018
    We would recommend using two cans for the quantities in this recipe.
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