Thai Green Chicken Curry
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!
  Serves:  2       Print   FavoriteLoading Add to My Favourites
  • 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.
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!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 508 25%
Calories from Fat 276
Total Fat 30.7g 47%
Saturated Fat 23.7g 118%
Unsaturated Fat 3.7g
Amount Per Serving       % Daily Value
Total Carbohydrate 13.1g 4%
Dietary Fibre 3.0g 12%
Sugars 6.7g
Protein 47.1g 94%
Cholesterol 128.0mgs 42%
Percent Daily Values based on a 2,000 calorie diet.