Thai Green Chicken Curry Recipe

Yum

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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