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 chicken
  • 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
  • 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


  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 in the paste. Cover and leave in the fridge for 6–8 hours.
  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; season.
  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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