Spicy Thai green chicken curry
- January 2020
- Serves 4
- Hands-on time 40 min
Green curry but not as you know it; take your curry-making skills to the next level with this fresh, bright and spicy Thai green curry, bursting with authentic flavours. You’ll never look at ready-made pastes the same way again!
We have more delicious chicken curry recipes waiting for you to discover.
- 24.4g (15.5g saturated)
- 8.6g (5.5g sugars)
For the green curry paste
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- 1 tsp white peppercorns
- 1 tbsp finely chopped fresh galangal (see Know-how)
- 1 lemongrass stalk, finely chopped
- 1 shallot, finely chopped
- 12 green bird’s eye chillies, chopped (see tip)
- 2 long green chillies, chopped
- 4 tbsp chopped fresh coriander root or stems
- 1 garlic clove, chopped
- 2cm piece fresh turmeric, chopped
- Finely grated zest 1 kaffir lime (optional; see Know-how)
- 1 tsp shrimp paste (see Know-how)
For the curry
- 2 tbsp vegetable oil
- 400ml tin coconut milk
- 350g free-range skinless, boneless chicken thighs, roughly chopped
- 2-4 Thai round aubergines, quartered (see Know-how)
- 2 tbsp fish sauce
- 65g pea aubergines (optional; see Know-how)
- 100g tinned bamboo shoots, drained, plus extra to serve
- 2 long green chillies
- Handful fresh Thai basil leaves (see Know-how)
- Handful fresh coriander (optional)
- Pound the green curry paste ingredients in a pestle and mortar with a pinch of salt, starting with the hardest ones, as listed, working down to the softest, until you have a uniform, close-textured paste (see box, left, and Make Ahead).
- To make the curry, heat the vegetable oil in a large saucepan or wok and fry the curry paste over a medium heat until it smells fragrant. Add half the coconut milk, then bring to the boil slowly, stirring to dissolve the paste. Once the paste has dissolved, turn down the heat and let the coconut milk simmer until you see oil appearing on the surface. Stir in 200ml cold water, then turn up the heat to bring the curry to the boil again.
- Add the chicken and Thai round aubergines, then the remaining coconut milk. Bring back to the boil, then simmer for 6 minutes. Add the fish sauce. Taste and adjust the seasoning – it should taste hot, salty and herbaceous. If the curry is too thick, add a little extra water. You want soupiness, not a thick gravy.
- Add the pea aubergines (if using), bamboo shoots and the long green chillies. Simmer for another 3-4 minutes until the chicken is cooked through and the aubergines are just tender. Taste and season again.
- Top with the Thai basil, coriander (if using) and extra bamboo shoots. Serve with steamed jasmine rice.
This curry is SPICY. Reduce the number of chillies by as much as half if you’re not ready for Kay’s Thai-style hit of heat.
The paste will keep chilled in an airtight container for up to 3 days, but it’s best used the day it’s made.
Some specialist ingredients are essential here. Fresh galangal, kaffir limes and Thai round and pea aubergines are available from Thai supermarkets or online at thai-food-online.co.uk. If you can’t find one or all of these ingredients, replace them with 1 tbsp readymade galangal paste; 1 shredded kaffir lime leaf (from large supermarkets); 3 regular aubergines, sliced lengthways (add in step 3). Thai basil and shrimp paste are available from large supermarkets or Asian grocers.
Try a tangy, brightly fruity New Zealand sauvignon blanc (it will work best with a slightly milder version of Kay’s dish).
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