Thai Green Chicken Curry Recipe at MyDish

Thai Green Chicken Curry

4 stars based on 50 reviews Rate this Recipe

Method

  • Curry Sauce

  • 1. Place all the green curry ingreaiants(Corainder, Salt and Pepper, Lemon Grass, Ginger, Spring Onions, Lime Leaves, Black Pepper, Coriander Seeds, Garlic Cloves,
  • Olive Oli, Basil, Limes and Chillies) in a blender and liquidise for 2 or 3 mins.
  • 2. Now you should marinate the chicken in some of the curry sauce for about 30 minutes.
  • 3. Fry the chicken for about 4 to 5 minutes, together with a little oil, in a wok or casserole dish.
  • 4. As you are cooking add the remainder of the curry sauce.
  • 5. Now stir in the cocunut milk and bring to the boil.
  • 6. Now simmer for about 8 to 10 minutes until the chicken is cooked.
  • 7. Finally sprinkle the cashew nuts and some coriander leaves and serve with steamed rice or noodles as a side dish.

    • Comments Add your comment

    • This looks great - going to make this tonight!

      by SwordFishTromBones on Wed May 25 2011   reply to this comment

    • Do add 2cm of fresh galangal root while pureeing the spice paste for added authentic flavour. Three-quarter teaspoon of powdered galangal could replace it if fresh roots are not available.

      by Jen Na on Fri Nov 26 2010   reply to this comment

    • Hi Ed - glad you liked it - will definately try the French beans for crunch and colour - sound interesting?!

      by Kenny on Mon Feb 22 2010   reply to this comment

    • My recipe is just like this - love it - I like to add some French beans for crunch and lovely colour - thanks Kenny

      by Ed Grant on Thu Feb 4 2010   reply to this comment

    • Hi Kyri - glad you liked it - my kids are a bit young to apreciate a fine Green Curry, but the wife and I certainly love it! - Regards Kenny

      by Kenny on Tue Nov 10 2009   reply to this comment

    • Hi, great recipe! I added a touch of fish sauce, and like someone else said, I'd probably cut out one lime, but my whole family loved it (and so did I).

      Thanks!

      by Kyri on Mon Nov 9 2009   reply to this comment

    • I dunno i guess my favourite is sushi or sashimi or pasta.

      by Dom on Tue Sep 29 2009   reply to this comment

    • Fish sauce?

      by AcEgEnE on Tue Sep 29 2009   reply to this comment

    • Hi Dom - no problem, glad you like it, it is certainly one of my favourite dishes - whats yours?

      by Kenny on Sun Sep 27 2009   reply to this comment

    • omg omg OMG!!!! I LOVE Thai green curry and this - is - AMAZING! Seriously an awesome recipe. Everyone should try this even if they don't like curry and I guarantee they would love it! Thanks for submitting this recipe! This is one I'm going to keep using for years!

      by Dom on Sat Sep 26 2009   reply to this comment

    • Hi Shal - it' got to be chocolate cake please. Nothing beats a good chockie Cake.....! BTW hope yor dad is on the mend - best regards - kenny

      by Kenny on Thu Sep 10 2009   reply to this comment

    • Hi Nichat - Ok sounds interesting. How do you know this? Have you got a full Thai Curry recipe you can put up to show me. Ill try your additions and see if it improves it - thanks.

      by Kenny on Thu Sep 10 2009   reply to this comment

    • Sorry the recipe tastes nice but not really authentic. I believe a recipe for Thai Green Curry must include palm sugar, Thai Aubergine/Pea Aubergine and Fish Sauce to taste.

      by nichat on Wed Sep 9 2009   reply to this comment

    • Hi Kenny - sorry haven't been on here for a while - Dad in hsopital and I have been running around here, there and everywhere. What sort of recipe would you like?? Cake or chocolate or maybe a chocolate cake? Shal

      by Shal on Tue Sep 8 2009   reply to this comment

    • Such a great recipe, absolutely loved it. With curries it is all about the paste and this has got it down to a t.

      by Nick.b on Mon Sep 7 2009   reply to this comment

    • MMM, oh Kenny, thankyou! I've been looking for a good thai chicken recipe for ages, this looks amazing. You've clearly gone to a lot of trouble to add the individual ingredients (it annoys me when you simply get "curry powder" in there). Please have a look at my naga recipe, I am starting to grow my own nagas as they may be fiery but they have a very subtle floral overtone too. Will try them in this dish.

      by NikkiLovegrove on Wed Sep 2 2009   reply to this comment

    • Hi Shal - most excellent! You clearly like your food a bit more spicy. Of course in Thailand the green curry tends to blow your head off. I find that the limes cool it all down a bit without loosing the chili kick. I see from your profile you like curry, chocolate, bread and cake. So come on give me one of your best recipes to try... please :-) - Regards Kenny

      by Kenny on Thu Aug 27 2009   reply to this comment

    • Hi Kenny - Just thought I would let you know that I did reduce the limes by one and upped the chillies a little - perfect!!! Thanks for sharing this fantastic recipe.

      by Shal on Tue Aug 25 2009   reply to this comment

    • Hi Shal, glad you liked it. Yes, the limes can be very overpowering...these can certainly be altered to taste, it's just a question of getting the balance right. Regards Kenny.

      by Kenny on Mon Aug 24 2009   reply to this comment

    • This is a wonderful recipe. I will cut the limes down by one next time though, as hubby thought the lime overpowered the other tastes. But very very tasty and easy. I am making it again tomorrow.

      by Shal on Fri Aug 21 2009   reply to this comment

    • This is fantastic. It smells so nice when its cooking. Remember to take the seeds out the chillies :)

      by Felix on Tue Nov 6 2007   reply to this comment

    Ingredients

    • To taste Salt and Pepper
    • 1 x 400 ml Cocanut Milk - tin of
    • 3 Limes - zest and juice
    • A few Basil - fresh stalks
    • 3 Tblsp Virgin Olive Oli
    • 2 Garlic Cloves
    • 4 Chicken Brests
    • 1 Tblsp Coriander Seeds - crushed
    • 1 Tblsp Root Ginger - finely chopped
    • A few Lime Leaves - torn
    • 6 Spring Onions - trimmed
    • 2 Lemon Grass Stalks - chopped
    • A few Corainder - fresh stalks
    • 5 Green Chillies - medium finely chopped
    • ½ a Cup Cashew Nuts
    • ½ tsp Black Pepper

    By Views 54017  Added Thu Aug 2 2007


    This is a classic for lovers of Thai that will keep you and your guests comming back for more

     

    The first time I ever tried a Thai Green Chicken Curry was after a visit to Thailand and the Grand Palace in Bangkok. What agreat experience it was the curry just rounded of the day perfectly and blended well with the sights and sounds of this amazin Read More

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