Thai Green Chicken Curry

March 5, 2016

With this simple recipe, you will learn how to prepare Thai green chicken curry.


1 ½ lb of chicken breasts, cut into strips.

2 packets of green chilis, finely chopped.

1 packet of coconut cream, reconstituted.

1 box of jasmine rice.

1 Thai herb pack (red chilis, coriander and lemongrass), all finely chopped.

2 limes, both zested and 1 squeezed.

6 shallots, finely chopped.

3 dried kaffir lime leaves.

2 garlic cloves, finely chopped.

2 red chilis.

1 six-inch piece of root ginger, chopped.

1 tablespoon of green peppercorns in brine.

1 tablespoon of ground cumin.

1 tablespoon of Thai fish sauce.


Cooking oil.


Marinate the chicken breast strips for a few hours in the red and green chillies, lime juice and zest, coriander, lemongrass and salt.

Heat the oil in a pan, then sweat the shallots, ginger and garlic.

Add the chicken marinade and cook for 5 minutes.

Add the peppercorns, cumin, kaffir lime leaves and fish sauce, then simmer for 2 minutes.

Add the coconut cream so all the ingredients are covered, and simmer for 15 minutes.

Serve with jasmine rice and garnish with some chopped coriander.


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