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    Fragrant Thai Green Chicken Curry

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    Fragrant Thai Green Chicken Curry

    Tamarind, a sour paste made from the pulp of the tamarind fruit, and lime leaves are essential ingredients in a Thai curry. Serve this one with Thai fragrant rice garnished with strips of lime zest.

    • Preparation time: 10 minutes, plus at least 15 minutes chilling time
    • Cooking time: 45 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6


    • For the chicken
    • 3 x 300g packs Waitrose Fresh British Chicken Breast Fillets, cut into 3cm cubes
    • 4 tbsp Thai green curry paste
    • For the curry sauce
    • 1 tsp toasted sesame oil
    • 1 tsp olive oil
    • 1 large red onion, finely chopped
    • 2cm piece fresh root ginger, peeled and finely grated
    • 6-10 tbsp Thai green curry paste, to taste
    • ½ jar Bart Spices Fresh Tamarind
    • 2 x 400ml cans Bart Spices Coconut Milk
    • 3 Bart Spices Lime Leaves
    • 2 fresh lemon grass stalks, bruised
    • 1 tbsp soy sauce
    • 3 tbsp Bart Spices Thai Fish Sauce
    • 1 tbsp Sharwood's Sweet Chilli Sauce
    • 250g pack dwarf corn, cut in half lengthways
    • 75g frozen peas
    • 2 x 150g packs trimmed mangetout
    • 250g bag Eastern Inspirations Beansprouts
    • To garnish
    • 1 pack fresh coriander, roughly chopped
    • 1 bunch salad onions, thinly sliced diagonally


    1. In a bowl, mix 4 tablespoons of the paste with the chicken pieces. Cover and chill for at least 15 minutes.
    2. To make the sauce, heat the oils in a large frying pan, then fry the onion on a medium heat for 3 minutes, stirring frequently. Add the ginger and fry for 3-5 minutes or until the onion is soft.
    3. Stir in the paste to taste and cook for 5 minutes. Add the marinated chicken and fry for 5 minutes, stirring frequently.
    4. Meanwhile, place the tamarind in a jug and pour 150ml boiling water over it. Stir until dissolved. Add to the pan with the coconut milk, lime leaves and lemon grass stalks and bring slowly to a simmer. Don't boil, as this will toughen the chicken.
    5. Simmer gently for about 15 minutes, until the chicken is thoroughly cooked and there is no pink meat. Then add the soy, fish and chilli sauce, the corn and peas. Cook for a further 5 minutes until the corn has softened.
    6. Add the mangetout, cook for 2 minutes, then add the beansprouts and simmer for 3 minutes until piping hot. The vegetables should still be slightly crisp.
    7. Remove from the heat and discard the lemon grass stalks. Don't cover the pan to keep warm as the vegetables will lose their colour. Transfer to a warmed bowl, sprinkle the salad onions and coriander over and serve immediately.

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    Cook's tips

    Thai Green Curry Paste

    The paste is the key to a good Thai curry. It is easy to make and brings a depth of flavour and fragrance to the finished dish.

    Preparation time: 20 minutes

    Makes: 14-16 tbsp

    10-12 medium green chillies, deseeded and finely chopped
    1 pack fresh lemon grass, stalks trimmed and outer layer removed, finely chopped
    4cm piece fresh root ginger, peeled and finely grated
    6 cloves garlic, finely chopped
    4 shallots, finely chopped
    4 Bart Spices Lime Leaves
    1 tsp Blue Dragon Shrimp Paste (optional)
    1 tsp ground coriander
    1 tsp ground cumin
    1 tsp paprika
    1 large pack fresh coriander
    1 pack fresh basil
    2 tbsp olive oil
    Zest and juice of 2 limes
    ½ tsp freshly ground black pepper

    Using a blender or processor, blend all the ingredients to a smooth paste. Transfer the paste into a bowl, cover and chill until required.

    Cook's Tip:
    This will keep for up to 1 week in the fridge in an airtight container. To freeze, divide into batches in small freezer bags and freeze for up to 3 months.


    Average user rating

    3 stars