Thai Green Chicken Curry

27th January 2011

My second favourite Thai dish and fast becoming a the curry of choice in the UK, Green chicken curry is so very, very easy to make. Admittedly the green chicken paste, the fish sauce, kaffir lime leaves and the coconut milk will only usually be available from larger local supermarkets, but if you can be one of those enviable people who are organized enough to do their shopping online, then all the ingredients can just come to you.

It can be tempting and believe me I have been tempted to buy the ready made versions at the supermarket and of course just dial out for one to be delivered hot and steamy to your door. But, if once you have mastered the very simple art of a Thai Green chicken curry you will only be wanting to make your own.

The beauty lies in being able to add just the right amount of curry paste and fish sauce and the perfect amount of chilli.

So with the exception of the rice, this one pot wonder is an absolute doddle to make

a few easy steps. In goes the oil

Some ingredients prepped and ready

in goes the coconut milk

Thai Green chicken curry recipe

1 drizzle of vegetable oil
3 tbsp green curry paste- you can buy this in the supermarket
4 chicken boneless, skinless chicken breasts or 6 boneless skinless chicken thighs, cut into bitesize chunks
1x 400ml can of coconut milk
100ml water
½ small aubergine cut into bit size chunks (or 1 large handful of frozen peas)
2tsp sugar
pinch of salt
1tbsp fish sauce
2 Kaffir lime leaves (you can find these with the herbs and spices in the supermarket)

Small handful of basil leaves and some finely slice chilli, seeds removed for ganish.

Thai food is one of the easiest things to make, there can be a fair amount of chopping and slicing sometimes but once that is done, the cooking time is normally superfast.

Heat the oil in a large frying pan over a medium-high heat. Once hot add the green curry pastes and cook it until you can really begin to smell all those spicey flavours , usually about 2 minutes. Then add the chicken and cook for 5 minutes or so until the chicken pieces are almost cooked through. Pour in the coconut milk and water. Whack up the heat so the mixture bubbles away for 3-4 minutes, then add the aubergine or peas , turn down the heat and leave to simmer away for 10 minutes.

Now add the sugar, salt and fish sauce, stir it all around in the pan and taste to see if the flavours are just right for you. Add the extra bits that you need then remove it from the heat.

Serve with a big steaming pile of fluffy white rice. Sprinkle over the basil and chilli to finish.


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  • My chefs have Just made this for our winter warmer dish at our pub The Henry VI in Eton High Street to fuel all the Etonian boys and teachers on those cold evenings and I can honestly say it tasted fantastic....well all the little taster pots sent down into the bar where all empty so that was a great sign!

  • This looks delicious ... how many does it serve?

  • Absolutely amazing dish. Very tasy with lots of flavour. It is very quick and easy to make. Would definitely recommend. I would also suggest you put extra paste in as it enhances the flavour and makes it more spicy.

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