Taking a little extra time to make your own Thai green curry paste makes all the difference in this creamy chicken curry.
Prep: less than 30 mins
Cook: 30 mins to 1 hour
Serves: 4 serves
Dietary: Dairy-free, Egg-free, Gluten-free, Nut-free
By Matt TebbuttFrom Saturday Kitchen Recipes
The coconut milk adds fat, but the vegetables and chicken provide fibre and protein, making this Thai-style green chicken curry a balanced, creamy curry. The fresh herbs and lime juice add brightness that keeps it light despite the richness.
Estimated nutrition (per serving, 4): kcal ~380–440, fat ~22–28g, saturated fat ~14–18g, carbs ~22–28g, sugars ~10–14g, fibre ~5–7g, protein ~24–30g.
Equipment
Ingredients
For the Thai-style green curry paste
- 6 garlic cloves, peeled
- 1 tbsp finely chopped ginger or galangal
- 5 Thai shallots, peeled
- 2 lemongrass sticks
- 6 green chillies
- 20g/¾oz coriander stalks
- 2 tsp shrimp paste
- 1–2 tbsp palm sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp turmeric
- 50–100ml/2–3½fl oz water
For the chicken curry
- 2 tbsp vegetable oil
- 4 skinless and boneless chicken thighs, cut into 4cm/1½in pieces
- 1 aubergine, cut into 4cm/1½in pieces
- Thai green curry paste (see above)
- 200ml/7fl oz chicken stock
- 4 lime leaves
- 400ml tin coconut milk
- 30g/1oz green beans, trimmed and halved
- 30g/1oz mangetout, trimmed and halved
- 6 dried shiitake mushrooms, soaked in boiling water then drained
- Thai fish sauce, to taste
- 20g/¾oz fresh coriander, chopped
- 20g/¾oz Thai basil
- 1–2 limes, juice only
- Steamed Jasmine rice, to serve
- Crispy shallots, to serve
Method
Make Thai-style green curry paste (prep: 10 mins)
- Blend all paste ingredients until smooth. To make the Thai-style green curry paste, blend all of the ingredients in a food processor or blender with 50–100ml/2–3½fl oz water until smooth. Making your own Thai green curry paste brings fresh, aromatic flavour that makes all the difference in this creamy Thai green chicken curry.
Cook the chicken curry (cook: 30–40 mins)
- Fry chicken until coloured. To make the chicken curry, heat the vegetable oil in a frying pan over a high heat. Add the chicken and fry for a few minutes to colour. Colouring the chicken thighs adds depth to your Thai-style green chicken curry base.
- Add aubergine and curry paste. Add the aubergine, fry for a few more minutes and then add all of the curry paste. Cook for 2–3 minutes before adding the stock, lime leaves and coconut milk. The curry paste infuses the Thai green chicken curry with spicy, aromatic flavour.
- Simmer gently for 20 minutes. Simmer gently for 20 minutes, then add the green beans, mange tout and soaked mushrooms. Simming lets the chicken thighs become tender and the aubergine soften for your Thai green chicken curry.
- Cook vegetables 10 minutes and season. Continue to cook for another 10 minutes or so, then taste and season with fish sauce. This finishes the Thai-style green chicken curry with a savory, balanced taste.
- Stir in herbs and finish with lime. Stir in the fresh coriander and Thai basil, finish with the lime juice and serve with the rice and crispy shallots. The fresh herbs and lime juice add brightness that lifts the creamy Thai green chicken curry.
Helpful tip:
- Take the time to make your own Thai green curry paste – it makes all the difference in this Thai-style green chicken curry. Fresh green chillies, lemongrass, galangal and shrimp paste create a paste that’s far more vibrant than store-bought versions.
- Chicken breast instead of chicken thighs? Yes; chicken breast works but chicken thighs stay tender and don’t dry out in the Thai green chicken curry.