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For the green curry paste

For the curry

Garnish

To serve

Nutrition: per serving

  • kcal528
  • fat38.9g
  • saturates30.8g
  • carbs10.5g
  • sugars5.1g
  • fibre2.3g
  • protein34.1g
  • salt1.1g
    low

Method

  • step 1

    To make the Thai green curry paste, put the lemon grass and lime juice into a small bowl and leave to soak for 30 mins. Put a small pan over a medium heat and add the peppercorns, coriander and cumin seeds. Dry fry for about 1 minute until fragrant then tip onto a saucer to cool.

  • step 2

    Put the lemongrass, spices and all remaining curry paste ingredients into a mini food blender or small food processor and pulse the mixture. Scrape down the sides from time to time. Process as smooth as you can – the mixture will be slightly coarse and not as green as the purchased variety. Put the paste into a lidded jar and store in the fridge up to a week or freeze in portions.

  • step 3

    To make the curry, open the cans of coconut milk and carefully remove the thick cream and spoon it into a warm wok or large frying pan (see tip below). Cook it slowly, stirring all the time, until it reduces to a thick paste and the oil starts to separate. Add the green curry paste and cook for 1-2 mins. Add the chicken and stir until well coated in the paste.

  • step 4

    Slowly add the coconut water remaining in the cans together with the chicken stock. Add all the remaining ingredients and cook over a medium heat for about 10 mins until the chicken is cooked. Add more stock if necessary - the sauce should be slightly thinner than single cream.

  • step 5

    To serve spoon some rice into a bowl, pour over the curry and sprinkle with the coriander leaves, sliced chilli and spring onion. Add a wedge of lime on the side.

RECIPE TIPS
COCONUT MILK

Some cans of coconut milk are already homogenised ie the cream and milk are blended. If so, miss out the stage with coconut cream and go straight to frying the paste - it has oil in it so you don't need to add anything additional. Add all the milk in one go in step 4.

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Comments, questions and tips (8)

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Overall rating

A star rating of 5 out of 5.18 ratings

fatsusie

A star rating of 5 out of 5.

Excellent! Absolutely First Class! I would definitely make this again and again but perhaps with prawns next time.

cookey1 avatar

cookey1

A star rating of 5 out of 5.

Halved the recipe to serve 2 and used two thirds of the curry paste. Best green curry ever. We’ve eaten them in Asian and UK restaurants plus cooked numerous at home using bottled paste and never cooked anything that satisfies our tastes like this. We like heat, but nothing that melts your head and…

Gilljones42

A star rating of 5 out of 5.

Really delicious curry. I added more garlic and green chillies to the paste and added 5 tablespoons of it (instead of 2) to the reduced coconut cream - I think it would have been lacking a bit of punch otherwise. Still got 2 portions of the paste left for the freezer too. I also added some thinly…

Ben Deble avatar

Ben Deble

question

Does this require so much coconut milk or can i just use one can for the same result? Seems like a bit too much compared to other recipes and worried it may overpower the rest of the dish

goodfoodteam avatar
goodfoodteam

We would recommend using two cans for the quantities in this recipe.

Bopster23

Wonderful recipe - personally added a couple more chillies / half the amount of baby aubergine & simmered for double the time to get it to where I wanted. Will also add red pepper next time.

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