Easy Thai Green Chicken Curry

Name: Easy Thai Green Chicken Curry
Total time: 35 min
Yield: 4 servings
Ingredients: 60 ml coconut oil; 3 ea large green chillies; 2 ea shallots; 4 ea garlic cloves; 20 g fresh ginger; 3.8 g ground cumin; 3.8 g ground coriander; 1 bunch fresh coriander; 600 g chicken breast; 400 ml coconut cream; 1 ea chicken stock cube; 2 ea kaffir lime leaves; 200 g frozen mixed vegetables; 26 g coconut sugar; 30 ml lime juice; 40 ml fish sauce

Recipe from Chelsea Winter · original post

Possibly the world's easiest from-scratch Thai green chicken curry: a quick blitzed paste of green chilli, shallot, garlic, ginger and fresh coriander, simmered with chicken, coconut cream and veg. A family favourite on heavy rotation. Chicken thigh works as well as breast.

Serves 4 35 minKid-friendly

Dairy freeChickenAsian

Ingredients

coconut oil — melted60 ml
large green chillies — deseeded and chopped3 ea
shallots — chopped2 ea
garlic cloves4 ea
fresh ginger20 g
ground cumin — 1 ½ tsp3.8 g
ground coriander — 1 ½ tsp3.8 g
fresh coriander1 bunch
chicken breast — chopped600 g
coconut cream400 ml
chicken stock cube1 ea
kaffir lime leaves — optional

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
Easy Thai Green Fish Curry
- 600 g Firm white fish fillets instead of chicken breast
- 1 ea Vegetable stock cube instead of chicken stock cube
Simmer the vegetables in the sauce first, then add the fish chunks for the last 5 to 6 minutes so they hold together.
Vegetarian
Easy Thai Green Tofu Curry
- 440 g Firm tofu instead of chicken breast
- 1 ea Gluten-free vegetable stock cube instead of chicken stock cube
- 30 ml Tamari instead of fish sauce
Press and cube the tofu and brown it in the paste for a few minutes, then simmer only until heated through, about 5 minutes.
Vegan
Easy Thai Green Tofu Curry
- 440 g Firm tofu instead of chicken breast
- 1 ea Gluten-free vegetable stock cube instead of chicken stock cube
- 30 ml Tamari instead of fish sauce
Press and cube the tofu and brown it in the paste for a few minutes, then simmer only until heated through, about 5 minutes.
Gluten-free

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coconut oil · 60 ml
large green chillies · 3 items
shallots · 2 items
garlic cloves · 4 items
fresh ginger · 20 g
ground cumin · 3.8 g
ground coriander · 3.8 g
fresh coriander · 1 bunch
chicken breast · 600 g
coconut cream · 400 ml
chicken stock cube · 1 item
kaffir lime leaves · 2 items
frozen mixed vegetables · 200 g
coconut sugar · 26 g
lime juice · 30 ml
fish sauce · 40 ml

Method

Blitz the paste ingredients (coconut oil, green chillies, shallots, garlic, ginger, cumin, ground coriander and fresh coriander) until fairly smooth, adding a splash of coconut cream if needed.
Cook the paste in a sauté pan over medium-low heat for about 8-10 minutes, stirring, until darker and beautifully fragrant.
Add the chicken and stir to coat. Add the coconut cream, stock cube and lime leaves. Cover and simmer gently over a low heat for 5-10 minutes or until the chicken is cooked. Add the veg and simmer uncovered until tender.
Stir in the sugar, lime juice and fish sauce, then taste and adjust until you have a delicious balance of sweet, salty and sour.
Serve with rice or rotis, fresh coriander, toasted cashews or peanuts and a squeeze of lime or lemon. Deseed the chillies for less heat.