Name: thai green chicken curry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
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; 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)

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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.