Thai green chicken curry, create this at home using the freshest of herbs and spices to create an aromatic paste.
Authentic Thai green chicken curry is a lot easier to make at home than you might first think. For us there is one cuisine that we both love equally and that is Thai. We set out months ago to learn a bit more about it. We know we like to eat Thai food but until recently hadn’t done too much from scratch ourselves. Whether it’s a spicy tom yum soup, rich massaman or fragrant green curry, we’ll happily eat it up. Even so, more often than not we fall back on shop bought pastes. Now that it absolutely fine when time is short and you want a quick Thai green chicken curry. However, we wanted to create our own paste for an authentic thai green curry and it was absolutely worth it.
Do I have to make your own paste?
Doubtless there are good quality thai green curry pastes available to buy in our supermarkets. We will be the first to admit that we both have these to hand for preparing quick mid-week dinners. However we do get pleasure from preparing the pastes ourselves as there is a freshness you just can’t get with shop bought paste. Many recommend using a pestle and mortar to grind down your paste rather than a food processor to cut everything up. We say use whatever method suits the time you have and your lifestyle. However, doubtless the effort of grinding the herbs and spices in a pestle and mortar is worth it. By grinding everything together you will better release the oils.
We spent a morning experimenting with the paste and we also made two versions of this curry. Firstly, we used groundnut oil and then coconut cream. We preferred the taste using the coconut cream and that’s been recommended in our recipe. Where we have used chicken feel free to experiment with any vegetables that you like. Authentic thai green curry is just as delicious when loaded with lots of lovely crunchy vegetables. Getting some of the ingredients locally can be a bit difficult but we use Thai Food Online, if for no other reason than to receive the best smelling package in the post!
Additional recipe suggestions:
Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.
thai green chicken curry
- 80 g coconut cream
- 4 medium sized chicken breasts (cubed)
- 600 g coconut milk
- 120 g baby sweetcorn
- 150 g mangetout
- 2 tbsp thai fish sauce
- 25 g green birds eye chillis
- 25 g galangal
- 25 g lemongrass stalk (trimmed using soft white part only)
- 3 banana shallots
- 30 g garlic
- 5 g fresh red turmeric
- zest of a whole lime
- 4 kaffir lime leaves
- large bunch fresh coriander stalks
- 10 white peppercorns (ground)
- 1/2 tsp coriander seeds (roasted and ground)
- 1/4 tsp cumin seeds (roasted and ground)
- 1 tbsp thai fish sauce
- 2 tbsp water
- 3 kaffir lime leaves (finely sliced)
- 2 long red chillis (sliced diagonally)
- handful thai basil leaves (torn)
- Place all the paste ingredients in a food processor and blend to a really fine paste.
- Heat the coconut cream in a pre-heated non-stick wok or frying pan over a medium heat, so that it dissolves. Coconut cream burns really easily so keep it moving around the pan and do not walk away from the hob! Once melted, add 4 tbsp of the green curry paste and cook gently for 30 seconds to incorporate all the paste with the coconut cream.
- Add half the coconut milk and fish sauce to the wok and give everything a good stir round to combine.
- Add the chicken and remainder of the coconut milk and cook gently over a medium heat for 2-3 minutes then add your vegetables and continue to heat until the chicken is cooked through.
- Stir through the garnish ingredients and serve immediately with some steamed jasmine rice.
• Please note that the nutrition information provided below is approximate and meant as a guideline only •