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Thai Green Chicken Curry

3.1/5 rating (7 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 20 mins
  • Difficulty: Very Easy
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Thai Green Chicken Curry

I cooked this on TV some months ago and had many calls about it, so here is the recipe – really packed full of flavour and quite easy to do. 


  • 4 tablespoons vegetable oil
  • 8 chicken thighs boned, skinned and roughly cut into 2cm pieces
  • 2 teaspoons cornflour
  • 2 tablespoons sesame oil
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons finely chopped ginger
  • 3 garlic cloves, peeled and crushed
  • 4 heaped teaspoons Thai green curry paste
  • 2 teaspoons tamarind paste
  • 1–2 tablespoons Thai fish sauce dash of tamari soy sauce
  • 100ml strong chicken stock
  • 2 teaspoons sugar
  • 400ml can of coconut milk
  • juice of 3 limes
  • 6 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh coriander
  • salt and pepper

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  • Heat the vegetable oil in a wok.
  • Place the chicken pieces, cornflour and sesame oil in a bowl and stir together. Add the chicken to the wok and stir-fry until it has taken a little colour. Remove the chicken from the pan and place in a strainer, saving the oil.
  • Pour some of the strained oil back into the wok and reheat. Add the shallots, ginger and garlic and cook for 3 minutes. Add the curry paste, tamarind paste, fish sauce, tamari soy sauce, chicken stock, sugar and coconut milk and cook for 3 minutes. Add the chicken and lime juice and simmer for a further 5 minutes.
  • Finally stir in the basil and coriander and check the seasoning. Serve with steamed rice. 

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