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Easy Dinner Recipes

Thai green curry chicken recipe

My sweet and savory Thai Chicken with Green Curry and Homemade Curry Paste. I’ll show you how to make it smooth or spicy using a colorful, creamy sauce

Our 9 year old son is a big fan of Thai green curry. In his youth, he was called “Brown Curry”. Mmm sweet!
However, it’s true: most Thai green curry pastes are clay-brown.

We used to buy green (brown) curry paste which was relatively flat. I think it is made with Thai taste. But in the last two years I have noticed that it is sharper. And despite my best efforts to find a new mild green curry paste, it was always so spicy that the kids needed half a liter of water to cook dinner!

So now I’ll often make my own Thai green curry paste.

The green colour primarily comes from the large bunch of coriander (cilantro) and the spring onions, but also from the green chillies too.  Most shop-bought (in fact all that I’ve seen) feature green chillies at a much higher proportion than coriander. I swapped these round, so that I’ll always get a lovely green curry paste, even if I only add one green chilli.

The coriander gives the sauce a lovely fresh taste, and being able to alter the number of chillies (or leave them out altogether if you like!) means I can make it mild enough for the kids to enjoy (without the emergency water).

So we start off by adding green chillies (3-6 if you like it hotter or, 1, de-seeded if you like it mild) to a blender, along with spring onions, lemon grass, garlic, ginger, kaffir lime leaves, lime zest and juice, salt, white pepper, ground coriander, cumin, fish sauce and shrimp paste. I use a high powered blender rather than a food processer, as I find it blends the leaves better. Using a food processor means I’ve have little speckles of coriander in my sauce.
Once that’s blended, I add in a large bunch of coriander (cilantro), stalks included. Blitz again until you have what looks like a green smoothie.

Now cook pieces of chicken in a large pan with a couple of tablespoons of olive oil. Add in the curry paste and cook for a couple of minutes. I like to sprinkle in a stock cube at this point – just to enhance the flavour of the chicken. Next add in a tin of coconut milk. Heat it through and then add in veggies – such as sugarsnap peas (snowpeas), bamboo shoots and broccoli. Add a teaspoon of light brown sugar to balance the flavours, and we’re done!

Serve topped with some Thai basil leaves and a few chopped fresh chillies, plus some boiled/steamed rice if you like.

Serve your Thai Green Curry with:

  • Boiled or steamed rice (check out the tutorial how to do this at the beginning of my fried rice masterclass)
  • A crunchy salad (minus the dijon dressing).
  • The cauliflower fried rice from this recipe – fried up with coriander and lime.
  • Or how about some pan fried roti from Whitney

Thai Green Chicken Curry

My deliciously rich and aromatic Thai Green Chicken Curry with homemade curry paste. Make it mild or spicy with a vibrant creamy sauce.
Prep Time 15 days
Cook Time 15 days
Total Time 30 days
Course Dinner
Cuisine American, Japanese, Mediterranean, Vietnamese
Servings 6


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
  • ½ tsp salt
  • ¼ tsp white pepper
  • ½ 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
  • ½ cup bamboo shoots - (from a tin, drained)
  • 1 tsp light brown sugar

To Serve:

  • Boiled rice
  • Thai basil leaves
  • freshly chopped red chillies


  • 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.
Keyword Chicken Curry, Coconut Chicken Curry, Thai Green

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