Thai green chicken curry


RECIPE: Thai green chicken curry - serves 6 people

INGREDIENTS for Green curry paste:

4 long green chillies

1/2 bunch of coriander leaves, stems and roots

2cm piece of ginger grated

1 lemongrass stem - white part only, chopped roughly

2 cloves garlic whole

2 shallots chopped roughly

1 teaspoon of ground cumin

1 teaspoon ground coriander

1 tablespoon of peanut oil


1. Place into a food processor and pulse, scrapping down sides as you go. Blend until it becomes a paste.

It will last up to a week in the fridge stored in a glass jar.

RECIPE: Thai green curry


3/4 cup homemade green curry paste

1 tablespoon of peanut oil

400 ml coconut cream

500ml chicken stock

8 thigh fillets cut in half and fat trimmed off

2 tablespoons of fish sauce

1 broccoli head - florets chopped off, stem discarded.

1 bunch of choy sum - rinsed. Set aside flowers for garnish.

1/2 shaved coconut - toasted

1 cup of cashews toasted

1/2 cup of coriander leaves

Serve with rice. 


1. In a large frypan on medium heat add 1 tablespoon of oil and brown off chicken on both sides. Take off heat and set aside.

2. In the same frypan put the green curry paste and oil. Stirring constantly for 3 minutes.

3. Add the coconut cream and chicken stock, stir and bring to a simmer. Add the thigh fillets, put lid on a slowly simmer for 8 minutes or until chicken is cooked through. Add the fish sauce, stir through then add broccoli, choy sum and place lid on for 2-3 minutes.

4. Garnish with toasted shaved coconut, cashews, coriander leaves, and choy sum flowers.

Serve with white or brown rice. 400g of uncooked rice will serve 6 people