Easy Thai Green Chicken Curry
Recipe from Chelsea Winter · original post
Possibly the world's easiest from-scratch Thai green chicken curry: a quick blitzed paste of green chilli, shallot, garlic, ginger and fresh coriander, simmered with chicken, coconut cream and veg. A family favourite on heavy rotation. Chicken thigh works as well as breast.
Ingredients
- coconut oil — melted60 ml
- large green chillies — deseeded and chopped3 ea
- shallots — chopped2 ea
- garlic cloves4 ea
- fresh ginger20 g
- ground cumin — 1 ½ tsp3.8 g
- ground coriander — 1 ½ tsp3.8 g
- fresh coriander1 bunch
- chicken breast — chopped600 g
- coconut cream400 ml
- chicken stock cube1 ea
- kaffir lime leaves — optional2 ea
- frozen mixed vegetables200 g
- coconut sugar — 1 ½ tbsp26 g
- lime juice — 1 ½ tbsp30 ml
- fish sauce — 2 tbsp40 ml
Method
- Blitz the paste ingredients (coconut oil, green chillies, shallots, garlic, ginger, cumin, ground coriander and fresh coriander) until fairly smooth, adding a splash of coconut cream if needed.
- Cook the paste in a sauté pan over medium-low heat for about 8-10 minutes, stirring, until darker and beautifully fragrant.
- Add the chicken and stir to coat. Add the coconut cream, stock cube and lime leaves. Cover and simmer gently over a low heat for 5-10 minutes or until the chicken is cooked. Add the veg and simmer uncovered until tender.
- Stir in the sugar, lime juice and fish sauce, then taste and adjust until you have a delicious balance of sweet, salty and sour.
- Serve with rice or rotis, fresh coriander, toasted cashews or peanuts and a squeeze of lime or lemon. Deseed the chillies for less heat.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
Easy Thai Green Fish Curry
- 600 g Firm white fish fillets instead of chicken breast
- 1 ea Vegetable stock cube instead of chicken stock cube
Simmer the vegetables in the sauce first, then add the fish chunks for the last 5 to 6 minutes so they hold together.
Vegetarian
Easy Thai Green Tofu Curry
- 440 g Firm tofu instead of chicken breast
- 1 ea Gluten-free vegetable stock cube instead of chicken stock cube
- 30 ml Tamari instead of fish sauce
Press and cube the tofu and brown it in the paste for a few minutes, then simmer only until heated through, about 5 minutes.
Vegan
Easy Thai Green Tofu Curry
- 440 g Firm tofu instead of chicken breast
- 1 ea Gluten-free vegetable stock cube instead of chicken stock cube
- 30 ml Tamari instead of fish sauce
Press and cube the tofu and brown it in the paste for a few minutes, then simmer only until heated through, about 5 minutes.
Gluten-free
- 1 ea Gluten-free chicken stock cube instead of chicken stock cube
Nothing changes in the cooking.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- coconut oil · 60 ml
- large green chillies · 3 items
- shallots · 2 items
- garlic cloves · 4 items
- fresh ginger · 20 g
- ground cumin · 3.8 g
- ground coriander · 3.8 g
- fresh coriander · 1 bunch
- chicken breast · 600 g
- coconut cream · 400 ml
- chicken stock cube · 1 item
- kaffir lime leaves · 2 items
- frozen mixed vegetables · 200 g
- coconut sugar · 26 g
- lime juice · 30 ml
- fish sauce · 40 ml