Thai Green Chicken Curry
Author: M_N1YSEbyXg
The combination of lemongrass, coconut, coriander and chillis combine to give a spicy-but-clean flavoured curry. Learn how to make Thai Green Curry paste too!
  • 400 g (14 oz) chicken breast, cubed.
  • 200 ml (7 fl oz) coconut milk
  • 1 portion of homemade Green Curry Paste (see below) or 2 tbsp of commercial paste.
  • 1 green chilli, chopped
  • 1 tbsp Thai fish sauce
  • 1 tsp garlic paste
  • 2 kaffir lime leaves
  • 2 tbsp chopped coriander
  • 6 baby aubergines or 1 medium aubergine, chopped (optional)
For the Green Curry Paste
  • 1½ tbsp chopped lemongrass or paste
  • 2 garlic cloves, sliced
  • 1 shallot, sliced
  • 2 cm ginger, chopped
  • 2 green chillis, chopped
  • 2 tbsp Thai fish sauce
  • 2 tsp lime juice
  • 2 tsp coconut milk
  • ½ cup fresh coriander
  • ½ tsp sugar
  • ¼ tsp cumin powder
  • ¼ tsp coriander powder
  • ¼ tsp ground pepper
  1. Prepare the Green Curry paste by mixing all the paste ingredients into a herb chopper or food processor. Process to a smooth paste.
  2. Bring the coconut milk to the boil in a pan. Add in the chicken, fish sauce and garlic. Simmer for 30 minutes.
  3. Remove the chicken with a slotted spoon and put to one side.
  4. Add the curry paste, chillis, kaffir lime leaves and the chopped aubergines into the coconut milk. Simmer for 5 minutes.
  5. Once the aubergines are tender, add the chicken back into the pan and bring back to the boil. Stir in the chopped coriander and serve.
Calories: 508 Fat: 30.7 Sugar: 6.7 Fiber: 3.0 Protein: 47.1 Cholesterol: 128.0
Titli's Tips
Serve this dish with some sticky jasmine rice. I’ve never frozen this curry – there’s never been any left to freeze!
Recipe by Titli's Busy Kitchen at