Recipes
Thai Green Chicken Curry
Try our creamy Thai Green Chicken Curry recipe. Making it from scratch ensures you benefit from all the fresh ingredients and Thai flavours.
Ingredients
For the paste:
- 1 medium red onion, chopped
- 5 garlic cloves, peeled
- 1 x 4cm piece galangal, peeled
- 2 stalks lemongrass, white part only
- 1 tsp sea salt
- 6 coriander roots, scraped and cleaned
- 6 long red chillis
- 10 green bird's eye chillis
- 2 Tbl wild ginger (or normal ginger if you can't find wild)
- 1 x 2.5cm piece fresh turmeric
- 1 Tbl roasted shrimp paste
- 1 Tbl grated lime zest
- 1 ½ Tbl coriander seeds
- 1 Tbl cumin seeds
- 1 Tbl ground mace
- 1 Tsp white peppercorns
- 1 Tbl sea salt
- 100ml vegetable oil
- 3 Tbl green curry paste
- 4 kaffir lime leaves
- 6 pea aubergines, quartered and dry roasted until light brown.
- 100ml fish sauce
- 100g palm sugar, shaved
- 300ml coconut milk
- 2 long green chillis, seeded and sliced
- Handful of baby corns, halved
- 4 chicken breasts, poached and shredded
- 25 thai basil leaves
For the spice mix:
To complete the curry:
Method
For the paste:
1. Place all paste ingredients into a food processor and blend into a smooth paste.
For the spice mix:
1. Dry roast the spiced on low heat for 5 minutes, before grinding to a powder in a spice grinder.
2. Stir the powder into a paste and store in an airtight container or freeze.
To make the curry:
1. Heat a heavy based pan and add the vegetable oil. Fry the paste until fragrant and the oil is released. Add the lime leaves and the aubergines and stir into the paste.
2. Add the fish sauce and palm sugar, moisten with coconut milk and bring to the boil. Taste for seasoning, the mixture should be hot, salty and slightly sweet. Adjust seasoning if necessary.
3. Add the baby corn and chicken. Reduce the heat to a simmer and continue to cook for 3 minutes. Fold through the basil, remove from heat and serve with jasmine rice.
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