Classic green chicken curry
- Online only
- Serves 4
- Prep time 25 min, cook time 25 min
Kay Plunkett-Hogge’s classic green chicken curry, taken from her book Baan, is made with a homemade curry paste and plenty of fresh Thai vegetables.
- 23.3g (15.2g sat fat)
- 7g (4.8g sugars)
If you cannot find kaffir limes, leave the zest out of the recipe altogether.
Sometimes, you cannot find coriander root. If you can’t, replace it with the same amount of coriander stem. It won’t taste quite the same, and it will give you a greener curry, but it works very well
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