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Thai Green Chicken Curry

Who doesn’t love a good Thai green curry? It’s fiery, full of flavour and absolutely delicious. This particular recipe starts with a homemade curry paste that’s far tastier than the shop-bought stuff. Combined with coconut cream, kaffir lime leaves, Thai basil, fish sauce and some aromatics, it makes for a bright Thai green curry that’s loaded with flavour. Be warned, it’s very hot – packing a whopping 20 green bird’s eye chillies, it certainly isn’t for the faint-hearted!

  • Author: zenak
  • Prep Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 1x

Ingredients

Scale

For the curry paste:

  • 20 green bird’s eye chillies, chopped (see Notes below the ingredients)
  • 6 cloves garlic, thinly sliced
  • 1 echalion shallot, chopped
  • 8 kaffir lime leaves, finely chopped
  • 40 g fresh coriander stems, chopped
  • 1 stalk lemongrass, thinly sliced
  • 10 g galangal root, thinly sliced (no need to peel)
  • 1 ½ tsp ground white pepper
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • ½ tsp sea salt
  • 1 tsp shrimp paste

For the curry:

  • 100 ml coconut cream
  • 4 chicken thigh fillets (boneless, skinless), cut into bite-sized pieces
  • 150 ml chicken stock
  • 1 tsp fish sauce
  • 1 tsp palm sugar
  • 3 kaffir lime leaves, finely chopped
  • 1014 Thai basil leaves, roughly torn

Instructions

  1. Prep all of your ingredients. Proper mise en place is helpful when cooking a recipe with this many elements.
  2. Place the curry paste ingredients, minus the shrimp paste, in a food processor and blitz until finely chopped. The finer the better; it’ll make the subsequent pounding process easier and shorter.
  3. Transfer the contents of the food processor to a mortar and pound with a pestle until a paste forms; this will take some time. Consider it your workout for the day!
  4. Once it begins to form a paste, add the shrimp paste and pound with the pestle to combine.
  5. Onto the curry itself. Place the coconut cream in a medium saucepan over medium heat. Bring to a boil, stirring occasionally, and cook until the cream begins to split, that is, until the coconut oil begins to separate from the coconut milk.
  6. Add the curry paste and cook, stirring constantly, until aromatic, around 2 minutes, then add the diced chicken thigh fillets and toss to coat in the paste.
  7. Add the chicken stock, fish sauce, palm sugar and lime leaves and stir to combine. Bring the curry to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes.
  8. Stir in the Thai basil and remove the saucepan from the heat. Taste and season with salt, fish sauce and/or palm sugar, as needed.

Notes

Note: this makes for a very hot curry. To make a milder curry, deseed and devein the chillies. It will still be hot though!

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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