My deliciously rich and aromatic Thai green chicken curry recipe with homemade curry paste. I’ll show you how to make it mild or spicy with a vibrant creamy sauce.
Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 17 mins
Thai Green Curry Paste
- 3-6 green chillies (depending on how spicy you like it – you could reduce further to 1 or 2 and remove the seeds for less heat)
- 6 spring onions (scallions) roughly chopped
- 2 lemongrass stalks , outer leaves remove, inner stalk roughly chopped (replace with 2 tsp lemon grass paste if preferred)
- 1 thumb-sized piece ginger peeled and roughly chopped (replace with 2 tsp ginger paste if preferred)
- 4 cloves garlic peeled and roughly chopped
- 6 kaffir lime leaves
- zest and juice of 1 lime
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/2 tbsp cumin
- 1 tbsp ground coriander
- 1 tsp shrimp paste (check for gluten free if needed)
- 2 tsp fish sauce
- 1 large bunch coriander (cilantro) stalks too
- 2 tbsp olive oil
- 4 chicken breasts cut into bite-size chunks
- 4 heaped tbsp homemade Thai Green Curry Paste (see above)
- 1 chicken stock cube , crumbled (use bouillon for gluten free)
- 14 oz (400ml) tin full fat coconut milk
- 1 bunch of broccoli broken into small florets
- 1 cup (150g) sugar snap peas/snowpeas
- 1/2 cup bamboo shoots (from a tin, drained)
- 1 tsp light brown sugar
- Boiled rice
- Thai basil leaves
- freshly chopped red chillies
- Start by making the curry paste. To a high powered blender, add the green chillies, spring onions, lemongrass, ginger, garlic, kaffir limes leaves, zest and juice of 1 lime, salt, white pepper, cumin, ground coriander, shrimp paste and fish sauce. Pulse until fully combined.
- Add the large bunch of fresh coriander (stalks too) and pulse again until smooth. You might need to scrape down the sides a couple of times to ensure it’s fully combined. Put to one side.
- Heat the oil in a large frying pan (skillet) over a medium-high heat. Add the chicken and fry for 5-6 minutes until just cooked through. Add the curry pasta you made earlier – you need about 4 heaped tbsp. Stir and cook through for 2-3 minutes.
- Sprinkle on the stock cube, stir and pour in the coconut milk. Heat through until the coconut milk is very hot but not boiling.
- Add in the broccoli, sugarsnap peas (snow peas) and bamboo shoots and stir together. Heat through for a few more minute, stirring often until the vegetables are lightly cooked, but still crisp.
- Stir in the sugar.
- Serve over rice topped with Thai basil and freshly chopped red chillies.