• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Lost in Food

  • recipe index
  • supperclub
  • Ultimate Guides
    • Ultimate Guide to Brunch
    • Baking with Kids … our Ultimate Guide
    • family dinners … an ultimate guide
  • VA Services
  • contact
  • about
Home » meat » thai green chicken curry

thai green chicken curry

7 August, 2014

8shares
  • 8
Jump to Recipe - Print Recipe

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:

If you like this recipe then why not try another of our aromatic curry recipes Chicken & Squash Curry or our Beef Rendang.

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

Creating a Thai green curry at home is a lot easier than you might think. Grind together these herbs and spices to create a wonderful aromatic paste.
5 from 2 votes
Print Pin Rate
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 4 servings
Calories: 708kcal
Author: Lesley Garden

Ingredients

  • 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

PASTE

  • 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

GARNISH

  • 3 kaffir lime leaves (finely sliced)
  • 2 long red chillis (sliced diagonally)
  • handful thai basil leaves (torn)

Instructions

  • 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.

Notes

If you don't have a food processor you can use a pestle and mortar, just add an ingredient at a time and take care to ensure that each ingredient is finely mashed up before adding the next.
The paste will easily make 6-8 servings of the curry. Any leftover paste can be put into an ice-cube tray and frozen for use later.
Nutrition Facts
thai green chicken curry
Amount Per Serving
Calories 708 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 36g225%
Cholesterol 144mg48%
Sodium 1353mg59%
Potassium 1585mg45%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 5g6%
Protein 55g110%
Vitamin A 620IU12%
Vitamin C 50.5mg61%
Calcium 83mg8%
Iron 8.3mg46%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Main Course
Cuisine : British, Thai
Keyword : Curry, Fresh, spicy
Tried this recipe? We'd love to see your photos!Mention @lostinf00d or tag #lostinfood!
Share on Facebook

Tagged With: spice, thai Leave a Comment

Previous Post: « chocolate tweed squares, childhood baking memories
Next Post: chickpea salad with harissa dressing »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet the Lost in Food Ladies

Lost in Food Ladies

Read our interview with Society Aberdeen

Subscribe to our Newsletter

Sign up to receive news and updates from Lost in Food to your inbox!

Please wait...

Thank you for signing up to Lost in Food!

“One of the delights of life is eating with friends; second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends. People who like to cook like to talk about food.” (Laurie Colwin, Home Cooking, 1988) more about us...

trending recipes

Bread & Butter Pickles Vertical

quick courgette & shallot pickle

Juicy pork belly with extra crips crackling portioned and served on a wooden board on top of a dark denim blue napkin with a dish of creamed bacon and cabbage in the back and a pinch pot of smoked salt.

roast pork belly with crispy crackling

A plate of creamy gnocchi with pan fried pumpkin pieces and sage served an an ornate green plate, with a glass of orange juice in the back and a mix of orange and green pumpkins to the back.

pumpkin gnocchi

Groups

CookBlogShare Logo with Recipes Made Easy and Lost in Food

my foodgawker gallery
BritMums

Footer

blank

Subscribe to our Newsletter

Sign up to receive news and updates from Lost in Food to your inbox!

Please wait...

Thank you for signing up to Lost in Food!

© 2021 ·Foodie Pro Theme · Genesis Framework · Log in . Privacy Policy, Disclosures & Disclaimers