Thai Green Chicken Curry Recipe

Thai_Green_Curry

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



Ingredients

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

Chicken Curry:

  • 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

To Serve:

  • Boiled rice
  • Thai basil leaves
  • freshly chopped red chillies

Instructions

  • 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.

Nutritional Information

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