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)
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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