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Thai Green Chicken Curry

Thai Green Chicken Curry

Thai Chicken Curry

Prep Time ~ 20 Mins Cooking Time ~ 18 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.
  • Roughly chop the tomato flesh. Cut the chicken breasts into 3 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 5 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 25 minutes or until the chicken is cooked.

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