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Thai Green Chicken Curry

Thai Green Chicken Curry

A bright, fresh green curry paste is created and then turned into a curry sauce.  Boneless chicken thighs simmer in the curry sauce and in no time at all, you are serving this curry along with basmati rice, cilantro, lime wedges and green chillis.

Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

Thai Green Curry Paste

  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 3 long green chillis , roughly chopped
  • 2 garlic cloves
  • 30 g galangal or ginger , peeled and chopped (about 2 inches of ginger)
  • 6 kaffir lime leaves , stems removed and shredded (can be replaced with zest of 2 limes and 1 lemon)
  • 2 stalks lemongrass , white parts only, thinly sliced
  • 1 cup chopped coriander leaves , stems and roots
  • 1 tsp peanut or vegetable oil
  • 1/2 tsp shrimp paste
  • 1 tbsp grated palm sugar or brown sugar
  • 3 green onions , roughly chopped

Chicken Curry

  • 1 quantity of the green curry paste
  • 1 400 ml can of coconut milk
  • 1 cup (250 ml) chicken stock, see Notes
  • 8 chicken thighs , boneless, skinless, trimmed and quartered
  • 2 tbsp fish sauce
  • 4 kaffir lime leaves (or lime and lemon zest)
  • 1/2 cup cilantro leaves , chopped
  • 1/2 cup roasted cashews , roughly chopped
  • 1 long green chilli , thinly sliced
  • cooked basmati rice for 4 people (1 cup uncooked rice simmered in 1 1/2 cups water and sea salt: Place all ingredients in a pot, bring to a boil, reduce to a simmer with lid on and cook for 12 minutes till just tender. Remove from heat and leave the lid on for another 8 minutes. Fluff and serve)
  • lime wedges for serving

Instructions

Curry Paste

  1. Heat a small frying pan over medium heat. Add the cumin and coriander seeds and toast, shaking the pan for 2-3 minutes till fragrant and slightly golden.
  2. Place the seeds in a food processor or food mill and grind till fine. I used a mortar and pestle with fabulous results.
  3. Combine all the ingredients with the ground seeds in a food processor or small food chopper and blend into paste, scraping down the sides of the bowl. Go as smooth as possible.
  4. Can be stored in the fridge for up to one week.

Chicken Curry

  1. Place a large saucepan over medium heat. add the curry paste and cook, stirring frequently, for 2-3 minutes, or until fragrant.
  2. Add the coconut milk and the stock, stir to combine and bring to a simmer.
  3. Add the chicken, return to a simmer, and cook for 6-8 minutes, or until the chicken is cooked through.
  4. Add the fish sauce and stir to combine.
  5. To serve, top the curry with the lime leaves (or zest) the chopped coriander, the cashews and the sliced chillies.
  6. Serve with rice and lime wedges.

  7. See blog post for more details

Recipe Notes

Feel free to use my Faux Chicken Bouillon Powder to replace the 1 cup of chicken stock.

Recipe inspired from 'Basic to Brilliance' by Donna Hay