Thai green chicken curry

Silvana makes a zingy, flavoursome green chicken curry.

DURATION 0:03:21

Tags: curry, thai, chicken,

Recipe - Serves: 4


For the curry paste:
1 tsp cumin seeds
1 tsp coriander seeds
2 kaffir lime leaves
2 green chillies, chopped
1 lemon grass stalk
2 garlic cloves
100g fresh root ginger, peeled and chopped
15g coriander
25g basil
1 tsp salt

600g skinned British chicken fillets, cut into strips
1 tbsp ground nut oil
2 shallots, sliced
1 garlic clove
1 tsp muscovado sugar
400ml coconut milk
3 tsp fish sauce
2 limes, juice
5g coriander, chopped



  1. For the paste, fry the seeds for 2–3 minutes. Whiz in a processor with the remaining ingredients; add a little water if necessary.
  2. Place the chicken in a bowl; rub over the paste. Cover and leave in the fridge for 6–8 hours to marinate.
  3. Heat the oil in a pan. Cook the chicken for 5 minutes; add the shallots, garlic and sugar and cook for 2 minutes more.
  4. Add the remaining ingredients. Reduce the heat and cook for another 8–10 minutes, until the chicken is cooked through with no pink meat remaining, and the juices run clear. 
  5. Sprinkle over the coriander and serve with boiled rice.

Nutritional Info

Typical values per serving:

Energy 1644.312kJ
Fat 22.0g
Saturated Fat 16.0g
Sugars 3.0g
Salt 2.7g

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