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.
Course Main Course
Cuisine Thai
Keyword Chicken
Prep Time 10 minutesminutes
Cook Time 18 minutesminutes
Total Time 28 minutesminutes
Servings 4
Author Skint Chef
Ingredients
Thai paste
thumb sized piece fresh gingerpeeled
2stalks lemon grasshard end chopped off
3clovesgarlic
2lime leaves
3shallotspeeled
3chilliesdeseeded
A bunch of fresh coriander
1teaspoonnutmeg
1teaspooncumin
Curry
1tablespoonoil
750gchicken thigh filletscut into cubes
150gmushrooms
400gtin of coconut milk
150gmangetout
2teaspoonfish sauce
1lime
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.