Thai Green Chicken Curry

Try making your own curry paste for this fresh, verdant curry by Ching-He Huang - the results are well worth the extra effort
By Ching-He Huang
Thai Green Chicken Curry
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes
  • Effort: medium



  • 5 cloves garlic, chopped
  • 6 green chillies, seeds removed and chopped
  • 2 stalks lemongrass
  • 3 tbsp coriander roots, chopped
  • 2 cm galangal
  • 1 large shallot
  • 1 tsp kaffir lime peel
  • 1 limes, juice
  • 1 tsp salt
  • 2 tsp ground cumin
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns

For the chicken thighs

  • 3 tbsp groundnut oil
  • 6 small chicken thighs, free range
  • 500 ml coconut milk
  • 3 tbsp Thai green curry paste
  • 90 g bamboo shoots, sliced
  • 50 g baby sweetcorn, sliced
  • 50 g button mushrooms
  • 0.5 red peppers, sliced
  • 50 g bean sprouts
  • 1 tbsp coriander, chopped
  • 10 Thai basil, fresh


1. For the Thai curry paste, combine the garlic cloves, green chillies, lemon grass, coriander roots, galangal, shallot, lime rind and juice, salt, cumin, coriander seeds and peppercorns. Grind to a smooth paste using a mortar and pestle, or tip everything into an electric food processor and blend.

2. Heat the groundnut oil in a wok over a high heat. Add the chicken thighs and fry for 10-12 minutes, turning frequently, until they're golden all over - the chicken should be cooked through. Remove from the pan and leave on one side while you make the curry.

3. Turn the heat down a tad and pour in 250ml of the coconut milk, followed by three tablespoons of the green curry paste.

4. Add the bamboo shoots, baby corn and mushrooms, stir to mix and pour in the remaining coconut milk. Bring to a simmer and tip in the red peppers and beansprouts. Return the chicken to the pan, reheat and scatter with coriander leaves and Thai basil before serving.

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