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Thai Green Curry

Thai Green Curry

Many recipes use store bought curry pastes but I find it is just as easy to make your own paste and it tastes so much better.

Preparation Time: 30 mins

Cooking Time: 30 mins

Serves 4



750 g free-range chicken thighs , skinless and boneless

sunflower oil

400g mixed oriental mushrooms , cleaned

1 tin light coconut milk

1 organic chicken stock cube

6 kaffir lime leaves

200 g mangetout.  green beans or baby corn

½ a bunch fresh Thai basil

2 limes


For the curry paste:

4 cloves of garlic

2 shallots

1 thumb-sized piece of ginger

2 lemongrass stalks

4 green Bird\'s eye chillies

1 tsp ground cumin

½ bunch of fresh coriander

2 tablespoons fish sauce



For curry paste, blend garlic, shallots and ginger in a food processor. Add trimmed and cut up lemongrass , chilli, cumin and half the coriander to the processor. Blend till it forms a paste. 

Cut up chicken into bitesize pieces and fry for 5 to 7 mins in a large pan with 1 tablespoon of cooking oil. Set to one side.

Cut the mushrooms and fry for 4 to 5 minutes, or until golden. Transfer to a plate using a slotted spoon.

On a medium-low heat, add the Thai green paste for 4 to 5 minutes, stirring occasionally. Pour in the coconut milk, 400ml of boiling water, stock cube and lime leaves. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, until slightly reduced.

Stir in the chicken and mushrooms, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through, adding the mangetout, green beans or baby corn for the final 2 minutes. Taste and season. Stir through roughly chopped Thai basil leaves and coriander.  Serve with steamed rice and lime wedges.



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