Thai Green Chicken Curry

Thai Green Chicken Curry

Thai Green Chicken Curry is a type of an Asian curry made out of chicken, vegetables, coconut milk and green curry paste. Its main characteristic is it’s colour which is uncommon for curries which we usually associate with red or orange colours, the green tint is coming from a blended herbs and spices which includes green chillies, lemongrass, garlic, galangal, shrimp paste, kaffir lime peel, coriander, cumin, turmeric and pepper. Traditionally they are made by pounding the ingredients in a mortar and pestle but due to modernization food processors or even ready-made paste are now used.

I love this type of curry it looks mild due to its colour but dont be fooled by its colour as it is packed with flavours from the salty shrimp paste, fruity and fresh lemon grass, sour lime, sweet raw sugar and hot chillies, the combination is just an amazing explosion of flavours in every spoonful.


700g boneless chicken breast or thighs, sliced into bite sized pieces
2 cups button mushrooms
3 tbsp Thai green curry paste
2 cups coconut milk
1 cup coconut cream
3 pcs kaffir lime leaves
fish sauce
juice from 1 lime
1 tbsp brown sugar
coriander leaves, roughly chopped
spring onions, sliced
2 pcs shallots, finely chopped


1. In a wok heat up oil then add the green curry paste and shallots, sauté until fragrant.
2. Add chicken and cook for 3 minutes while continuously stirring.
3. Add the coconut milk and bring to a boil, simmer in medium heat for 10 minutes.
4. Add the button mushrooms and kaffir lime leaves then simmer in medium heat for additional 5 minutes.
5. Add coconut cream bring it to a boil, once boiling turn heat to low.
6. Add sugar and lime juice then season with fish sauce.
7. Serve in a deep bowl garnished with coriander and spring onions.

Thai Green Chicken Curry Wide

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25 thoughts on “Thai Green Chicken Curry

  1. [laughing] I always mix my own curry pastes according to what I am going to cook. Oddly enough not that of Thai Green Curry, tho’ that appears on the menu often enough!! I guess I have usually found some ingredient necessary missing :D ! I agree with some readers above: green beans seem a given and I have never used mushrooms – i guess, why not!!!!

  2. What a beautiful dish. I’d love to try doing it, except that I’m not sure if I can find the Thai green curry paste easily around here.

  3. Now you’re talking! I love a good curry dish and this chicken curry looks delicious! Thai curry paste is one of my favorite condiments and I just the flavor it adds to a dish like this!

  4. Hi Raymund, I agree with your thoughts on a good green curry. It can certainly appear deceptive at first, with it’s mild undertone of creamy coconut milk and then suddenly the wallop of fresh spices, or green chillies takes it to another whole level. Looks delicious and perfect fore these autumn nights as they grow more chilly, (no pun intended!)

  5. Hi Raymund – I love thai green curry. The flavours are so fresh, and yet at the same time it has that wonderful heat. Sometimes it can be way too strong (I like mine a little more “easy-eating”) but it’s a classic with chicken. Never tried with mushrooms I think – like someone else commented I often add green beans or mangetout!

  6. Pingback: 14 Spicy & Flavorful Paleo Chicken Curries | Paleo Grubs

  7. Pingback: 40 of the Best Paleo Chicken Soup Recipes

  8. Hi Raymund, just wanted to stop by and let you know I made this recipe (combined with Karen’s from Back Road Journal) and we really enjoyed it. So appreciate my blogger friends and all the delicious recipes you have to inspire. :)

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