Thai Green Chicken Curry

Thai Green Chicken Curry

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Probably the best-loved of the Thai curries, this green curry can be adapted and made with prawns, chicken, beef, vegetables or even tofu. Serve with Thai fish cakes as a tasty starter or accompaniment.

  • Recipe serves4
  • Preparation Time10 min
  • Cooking Time20 min


  • Thai paste:
  • 1 stalk lemongrass, minced
  • 1 green chillies, sliced
  • 1 shallot, sliced
  • 4–5 cloves garlic
  • 1 thumb-size piece of galangal or ginger, thinly sliced
  • 20g chopped fresh coriander
  • ½tsp ground cumin
  • ½tsp ground coriander
  • 1tbsp soy sauce
  • To make the curry:
  • 2tbsps vegetable oil
  • 450g boneless skinless chicken breasts cut into strips
  • 1 clove garlic
  • 3tbsps of Thai paste
  • 400ml can coconut milk
  • 1 Knorr Chicken Stock Cube
  • 1 red pepper, sliced
  • 1 courgette, sliced
  • 1tsp caster sugar


  • Thai paste:
  • Place all ingredients in a food processor, chopper, or blender.
  • Process well to form a smooth fragrant Thai green curry paste.
  • You can keep it in the fridge for up to 1 week.
  • To make the curry:
  • In a wok or large frying pan, heat the oil until it is very hot, then add the garlic and cook for a few seconds until it starts to go a golden colour.
  • Spoon in the 3 tablespoons of your Thai paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
  • Then pour in the coconut milk and add the Knorr Chicken Stock. Heat the mixture until it bubbles.
  • Stir in the sugar, and add the chicken, red pepper, and courgette. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.