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Home » Recipes » Dinner

Thai Green Chicken Curry Recipe

Published: Mar 6, 2019 · Updated: Jul 11, 2019 by Naomi Willis · This post may contain affiliate links

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Try our Thai green chicken curry recipe, with a deliciously fresh and fragrant sauce. We show you how to make your own curry paste from scratch.

thai green curry recipe

Bish, bash, bosh!

Don't you just love delicious food quickly?

Making a flavoursome curry is all about getting the Thai Green Curry paste right.

Instead of turning to a jar on the supermarket shelf, it's easy to make your own, and you need to put in minimal effort.

Don't reach for the takeout menu or click to Deliveroo; this dish can be ready in less than 30 minutes which is a lot less than a takeaway and perfect for a mid-week dinner.


For the full list of ingredients and printable instructions, please see the recipe card at the end of this post. But, before you scroll straight there, take a look at the more detailed "how to" just below. 


Thai Green Curry is a classic and probably the most well-known Thai dish around.

Our chicken Thai Green Curry is light, fresh and fragrant, with a creamy, and aromatic sauce.

However, to get the curry right - it's all about the paste.

You won't believe how easy it is to make.

Thai Green Curry paste

Thai green curry ingredients

This post contains affiliate links. Find out what this means.

You need to have a few different ingredients - and this is what makes your green curry green.

The fresh coriander and the leaves are green and give the curry that instantly recognisable colour.

To get your curry paste right, you need a blender. This hand blender is perfect for making sauces, but you can also use it to makes soups as well as cakes.

You don't need to make the paste in the minutes leading up to dinner time.

Homemade Thai curry paste is okay to be made in advance, and it will keep in the fridge for up to a week, or you can freeze it for up to 3 months.

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Thai green chicken curry recipe

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thai green curry recipe

Thai Green Curry

Try our Thai green chicken curry recipe, with a deliciously fresh and fragrant sauce. We show you how to make your own curry paste from scratch.
Print Pin Rate
Course: Main Course
Cuisine: Thai
Keyword: Chicken
Prep Time: 10 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 28 minutes minutes
Servings: 4
Author: Skint Chef

Ingredients

Thai paste

  • thumb sized piece fresh ginger peeled
  • 2 stalks lemon grass hard end chopped off
  • 3 cloves garlic
  • 2 lime leaves
  • 3 shallots peeled
  • 3 chillies deseeded
  • A bunch of fresh coriander
  • 1 teaspoon nutmeg
  • 1 teaspoon cumin

Curry

  • 1 tablespoon oil
  • 750 g chicken thigh fillets cut into cubes
  • 150 g mushrooms
  • 400 g tin of coconut milk
  • 150 g mangetout
  • 2 teaspoon fish sauce
  • 1 lime

Instructions

Thai paste

  • Put the ginger in the food processor, along with the lemon grass garlic, lime leaves, shallots, chillies, coriander, nutmeg and cumin to the food processor and blend. Add 2-3 teaspoons of water, if necessary, to make a smooth paste. Set to one side.

Make the curry

  • Heat a non-stick pan your oil, then add chicken and cook for 8-10 minutes on a high heat until cooked through.
  • Add mushrooms and cook for a further 3 minutes.
  • Add the Thai green paste, stir through and add coconut milk, mange tout, fish sauce and squeeze the lime into the sauce. Cook for a further 5 minutes.
Tried this recipe?Mention @skintchef or tag #skintchef!
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