Green chicken curry recipe

By Jenny White

  1. Serves 4
  2. Ready in 35 minutes
  3. Rating

For a special meal, serve this spicy green chicken curry with Pad Thai noodles.

tried and tested
Green chicken curry


  1. 2 x 400ml cans coconut milk
  2. 1 quantity Thai green curry paste or 2 tbsp Thai Taste Green Curry Paste (from major supermarkets)
  3. 300ml chicken stock, hot
  4. 3 fresh or dried kaffir lime leaves
  5. 5cm piece galangal, sliced
  6. 4 skinless chicken breasts, cut into bite-size pieces
  7. 125g pea aubergines or regular aubergines
  8. Handful fresh Thai basil leaves, to taste
  9. Juice of 1 lime, to taste
  10. 1-2 tbsp Thai fish sauce (nam pla), to taste


  1. 1. Spoon the coconut cream from the cans of coconut milk into a wok or large saucepan, reserving the coconut milk. Add the curry paste and cook over a medium heat, stirring, for 3-4 minutes.
  2. 2. Pour in the hot stock and coconut milk. Stir in the lime leaves, galangal, chicken and aubergines and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes, until the chicken is cooked through and the sauce is slightly reduced and thickened.
  3. 3. Stir in the basil, lime juice and fish sauce, adding more if necessary. Ladle the curry into bowls and serve with steamed jasmine rice.

Nutritional info

Per serving: 563.2kcals, 38g fat (30.7g saturated), 46g protein, 10.9g carbs, 1.6g sugar, 2.3g salt

Chef's tip

To freeze: freeze for up to 2 months. Thaw and add more fresh basil to serve.


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