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Thai Green Curry

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Adjust Servings:
For the paste
1-2 green chilli
1/4 cup shallot
3-4 garlic cloves
thumb size piece ginger grated
1 stalk lemongrass chopped
1/2 tsp. ground corriander
1/2 tsp. ground cumin
1/2 tsp. ground white pepper
1 tsp. brown sugar
1 1/2 cup fresh coriander leaves and stems
1 tsp. shrimp paste
1 tbsp fish Sauce
1tbsp lime juice
50g creamed coconut
for the curry
1 tbsp oil
150g creamed coconut
500g Chicken breast diced
4 lime leaves
handful mangetout
handful green bell pepper large diced
1 green bell pepper
serve with fresh Basil

Nutritional information


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Thai Green Curry

  • Spicy

A fresh, vibrant and wonderfully aromatic curry. A perfect balance of salty, spicy, sweet and sour.

  • 45
  • Serves 6
  • Easy


  • For the paste

  • for the curry




For the paste

In a food processor, place green chili, shallot or purple onion, garlic, ginger, lemongrass, coriander, cumin, shrimp paste, coriander, white pepper, fish sauce, brown sugar, lime juice and 1/4 of the creamed coconut or coconut milk. (if you do not have shrimp paste substitute for  1 Tbsp of fish sauce)

Process to a paste and set aside.

Cooking the curry

Prepare lime leaves, remove the central stem and discard. Set aside.

Heat a wok or large skillet over medium-high heat. Add  the oil, then the paste. Stir-fry to release the fragrance (up to 1 minute), then add the rest of 3/4 creamed coconut.

Add the chicken, stir well. When it comes up to a rolling boil, reduce heat to medium or medium-low and simmer for 7 minutes, or until chicken is cooked throughly. Stir occasionally.

Add the vegetables, crumble the lime leaves (or lime zest) and stir. Simmer until vegetables are cooked to your liking.

Taste the sauce for seasoning, if you want it a little more salty add a little more fish sauce or a little sweeter add a little bit more sugar. If it is too salty, add lime or lemon juice. If too spicy, add more creamed coconut.

Serve with rice. Top with fresh basil or corriander.

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