Thai green chicken curry

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Prep time:

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Serves: 4

By Belo



  • 1/2 tsp freshly ground black pepper

  • 450g coconut milk

  • 3 tbsp extra virgin olive oil

  • 1 tbsp fresh ginger peeled and finely chopped

  • 2 cloves garlic

  • 3 handfuls fresh coriander

  • 4 skinless and boneless chicken breasts each cut into 5 large pieces

  • 1 pinch sea salt and freshly ground black pepper

  • 4 limes zested and juiced

  • 1 tbsp coriander seeds pounded and crushed

  • 6 spring onions washed and trimmed

  • 1 handful pistachio nuts chopped

  • 1/2 handfuls lime leaves torn

  • 2 lemongrass stalks trimmed back and finely chopped

  • 5 medium green chillis seeded and finely chopped

  • 2 handfuls fresh basil


  1. Put all the green curry paste ingredients (everything except the chicken, coconut milk and pistachio nuts) in a food processor and whizz to a smooth green paste.
  2. Marinate the chicken in a little of the paste for 30 minutes, then add a little oil and the chicken pieces to a hot casserole-type pan or wok.
  3. Fry for 4 minutes, then add the remainder of the marinade – it will sizzle and spit.
  4. Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste.
  5. The flavour should have a kick but be reasonably mellow – very fresh and fragrant.
  6. Sprinkle with the pistachios and some coriander leaves and serve with steamed rice or noodles, and chunky coconut, tomato, cucumber and lime relish.

Additional Information

  • thai

  • Chicken

  • Main Course

  • Gluten Free

  • Dairy Free

  • Egg Free

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