Thai green chicken curry

By Jamie Humby | Chef

Published 2 December 2024

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A bowl of Thai green curry sits on a table

Packed with an array of fragrant herbs and spices, our Thai green chicken curry recipe is the perfect way to get some fresh leafy greens into your day.

This colourful curry features an irresistible mix of sweet, sour, spicy and salty flavours, with succulent chicken, a homemade curry paste and creamy coconut milk.

Prep time

20m

Cook time

30m

Serves

4

Ingredients

24

Ingredients

Curry paste

2 large handfuls of coriander leaves and stalks
1 large handful of Thai basil leaves
1 large handful of basil leaves
4 large green chilies, roughly chopped
2 large stalks lemongrass (white part only, roughly chopped)
1 large raw ginger, peeled and roughly chopped
4 garlic gloves, peeled
2 tbsp toasted ground cumin seeds
1 tbsp toasted ground coriander seeds
1 tsp white pepper
1 lime, zested and juiced
1 tbsp honey
1 tbsp shrimp paste
2 tbsp fish sauce
2 tbsp olive oil

Curry

1 tin (400ml) low-fat coconut milk
500ml salt-reduced chicken stock
700g shredded chicken
1 cup roughly chopped white cabbage
300g broccoli, broken into florets
1 carrot, peeled and sliced

Cauliflower rice

1 head cauliflower, broken into florets
1 salt reduced chicken stock cube
Fresh lime wedges and coriander to serve

Method

Step 1:

To make the curry paste, blitz the ingredients in a blender. Pulse for one minute and then blend until smooth. Set aside 4 tablespoons for the curry, then pour the rest into ice cube trays and freeze for other meals.

Step 2:

In a large sauté pan, add the 4 tablespoons of curry paste and toast lightly with a wooden spoon. Add coconut cream and stock, and mix well.

Step 3:

Meanwhile, lay walnuts on a tray and place under a hot grill for 5 to 6 minutes until golden and toasted. Remove from the heat and immediately pour over the honey and soy sauce until the nuts are coated nicely.

Step 4:

Add the shredded chicken and vegetables, and bring to a simmer for 5 minutes until hot and combined.

Step 5:

In the meantime, pulse your cauliflower florets into rice-like consistency.

Step 6:

Place cauliflower rice in a microwave-safe bowl and crumble in the cube of chicken stock, mixing thoroughly. Cover with plastic wrap and microwave on high for 7 to 8 minutes. Once your rice is done, remove the film and stir with a fork to steam for 3 minutes.

Step 7:

Serve green curry with cauliflower rice on the side, garnish with fresh lime and coriander.