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Thai Green Chicken Curry

Thai Green Chicken Curry

Thai Chicken Curry

Prep Time ~ 20 Mins Cooking Time ~ 10 Mins
Approx Cost ~ £12 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 6

Tips ~ The chicken breasts can be cut into smaller pieces if you prefer. This dish has a lovely 'soupy' consistency very typical of traditional Thai curries.


2 garlic cloves, peeled

1 medium onion, peeled and quartered

1 lemon grass stalk, halved

2.5cm / 1 inch piece fresh root ginger, peeled and cut in half

2 small hot chillies

Small handful of fresh coriander

5ml / 1 tsp ground coriander

Grated rind and juice of 1 lime

1 large tomato, skinned

6 chicken breast fillets, skinned

30ml / 2 tbsp vegetable oil

30ml / 2 tbsp nam pla (Thai fish sauce)

900ml / 1 ½ pints thick coconut milk

Salt and pepper

To garnish optional: toasted fresh coconut, coriander leaves red chilli slices.



  • Put the garlic cloves, onion, lemon grass and ginger in a food processor. Add the chillies, fresh coriander, ground coriander and lime.
  • Process until reduced to a chunky paste, adding a couple of spoonfuls of water if the mixture gets stuck under the blades.
  • Chop the tomato into at least 8 segments. Cut the chicken breasts into bite size pieces.
  • Heat the oil in a large heavy based frying pan or casserole. Add the spice paste and cook over a fairly high heat for 3 - 4 minutes, stirring continuously.
  • Add the chicken and cook for about 1 minutes, stirring to coat in the spice mixture.
  • Add the tomatoes, fish sauce and coconut milk. Bring to the boil, then cover and simmer very gently for about 6 or 7 minutes (depending on chunk sizes) or until the chicken is cooked.

Season to taste with salt and pepper. Served garnished with coconut, coriander and chillies