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Thai Green Chicken Curry ⠀


It’s Friday and time for a delicious curry! Made with Chicken thighs and the gorgeously waxy potatoes from @blas_y_tir This homemade curry paste is absolutely divine and well worth making, however I do understand this can be slightly daunting for some. Two tablespoons of shop bought paste, along with 4 garlic cloves and 2 teaspoons of grated ginger would do the trick instead. I have used chicken thighs for this recipe as I prefer them. If you use breast, cut them into 4 and reduce the cooking time to 25 minutes.

Serves 6




800g boneless Chicken thighs - cut into 3

4 banana shallots or 2 onions - finely chopped

100g small new potatoes

200g green beans⠀

1 can of coconut milk⠀

Coriander and lime to serve ⠀

Green curry paste⠀

4 green thai Chillies ⠀

2 thumb sized pieces of ginger peeled ⠀

2 blades lemongrass (keep one whole)⠀

5 cloves garlic ⠀

3 shallots ⠀

3 tablespoons fish sauce ⠀

1 tablespoon palm sugar (honey would work too)⠀

1 tablespoon soy sauce ⠀

5 kaffir lime leaves ⠀

Juice of 2 limes⠀



Blitz the curry paste ingredients in a bullet or processor reserving one of the lemongrass blades. ⠀


Sauté the onions until soft. Season the chicken and add to the pan, then add the paste and stir well. Cook for 3 minutes stirring on occasion. Cut the lemongrass lengthways in half and add to the sauce. Pour in the coconut milk, add the potatoes, stir and simmer on a low heat for 1 & 1/4 - 1 & 1/2 hours.

Turn off the heat, scatter with coriander and a squeeze of lime.⠀

Serve with Steamed jasmine rice.⠀

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