thai green curry recipe
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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.
Course Main Course
Cuisine Thai
Keyword Chicken
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4
Author Skint Chef


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 tsp nutmeg
  • 1 tsp cumin


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


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.