Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
Gluten FreeDairy Free
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thai green chicken curry

Thai Green Curry with Chicken

5 from 2 reviews

Gluten FreeDairy Free

Make this easy Thai green curry paste and turn it into a delicious Thai Green Curry with Chicken or make it vegetarian with your favourite vegetables and tofu. The choices are endless!

Ingredients

For the Thai green curry paste

For the curry

Instructions

  1. To make the curry paste, place all of the ingredients into the bowl of a food processor, and blitz until you have a fine paste.
  2. Heat the oil in a large saucepan over medium-high heat.
  3. Cook the chicken until it is brown all over.
  4. Add the onion and cook for 1-2 minutes until the onions have softened slightly. Use slotted spoon to remove the chicken and onion mixture to a bowl.
  5. Place the saucepan back on the heat. Add 4 tablespoons of the curry paste to the saucepan and cook for a few minutes to release the spices.
  6. Scoop the cream from the coconut milk into the saucepan, and mix into the curry paste. Add the rest of the coconut milk (the liquid) and chicken or vegetable stock. Add the Kaffir lime leaves. Simmer gently for a few minutes.
  7. Return the chicken and onion mixture to the saucepan.
  8. Add the vegetables to the saucepan and cook until they are tender. Depending on what type of vegetables you use, you might have to add them at different times. For example, carrots and potatoes take longer to cook and should be added first, whilst capsicums (bell peppers) only need a few minutes.
  9. Taste for seasoning. You might need to add some fish sauce, lime juice, or perhaps more water or stock. If the curry needs more flavour, you could stir through more curry paste and simmer for a few more minutes.
  10. Serve with steamed jasmine rice.

Kitchen Notes

As mentioned above, you can change this recipe to use whatever vegetables you like.

To make a vegetarian version of the curry paste, substitute the fish sauce for soy sauce.

If feeding young children, I always leave out the chillies and serve freshly chopped chillies on the side. It’s not the same, but it’s a good way for the family to enjoy the meal together and for young palates to develop.

Any leftover Thai green curry paste can be kept in the fridge in a sterilised jar for a week or two.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition