Thai green curry chicken with jasmine rice

Vibrant spicy goodness from the Thai South

Thai green curry with chicken
portrait of thai green curry served with rice

This green curry is one of the most famous and warming Thai dishes. It’s green colour is derived from green chillies, introduced to Thailand by early Portuguese traders, coriander, turmeric and makrut (kaffir lime) leaves. The dish is said to be from the early 20th century but could be much older.

AuthorHungry PandaCategoryDifficultyAdvanced

Yields4 Servings
Prep Time1 hrCook Time50 minsTotal Time1 hr 50 mins

INGREDIENTS FOR CURRY PASTE
 750 g large green chillies
 6 g cumin seeds (ground and toasted)
 4 g coriander seeds (ground and toasted)
 6 g black peppercorns (ground and toasted)
 30 g fresh galangal root (chopped)
 50 g lemongrass (chopped)
 70 g fresh turmeric
 70 g garlic (chopped)
 15 g makrut lime (Kaffir) zest
 130 g chopped shallots
 20 g small hot green chillies
INGREDIENTS FOR CURRY
 200 g curry paste made with the above ingredients
 60 g vegetable oil
 500 g coconut milk
 500 g chicken sliced into strips
 100 g green beans
 3 makrut lime leaves (Kaffir)
 50 g palm sugar
 250 g chicken stock
 45 g fish sauce
 2 g salt
 4 Thai aubergines cut into quarters
 100 g pea aubergines (stems removed)
 5 sticks of Thai holy basil
 5 red bird’s eye chillies
Serve with
 4 rice measuring cups jasmine rice

HOW TO MAKE
1

Make the paste by combining the paste ingredients using a hand blender (or stone mortar and pestle, if you want a workout).

2

Fry the makrut leaves in hot oil (don’t burn them) then add the curry paste whilst stirring briskly until the fragrance is released (about 2 minutes).

3

Pour in half of the coconut milk and keep stirring so it doesn’t burn.

4

Reduce the sauce by one third and when the oil forms on top, turn up to a high heat.

5

Season to taste with salt, palm sugar, chicken stock and the remaining coconut milk. Bring to a boil.

6

Add the chicken and cook for 5 minutes before adding the rest of the vegetables.

7

Cook for a 4-5 more minutes then add fish sauce and garnish with basil leaves and red chillies.

8

Serve with jasmine rice cooked in your rice cooker.

Ingredients

INGREDIENTS FOR CURRY PASTE
 750 g large green chillies
 6 g cumin seeds (ground and toasted)
 4 g coriander seeds (ground and toasted)
 6 g black peppercorns (ground and toasted)
 30 g fresh galangal root (chopped)
 50 g lemongrass (chopped)
 70 g fresh turmeric
 70 g garlic (chopped)
 15 g makrut lime (Kaffir) zest
 130 g chopped shallots
 20 g small hot green chillies
INGREDIENTS FOR CURRY
 200 g curry paste made with the above ingredients
 60 g vegetable oil
 500 g coconut milk
 500 g chicken sliced into strips
 100 g green beans
 3 makrut lime leaves (Kaffir)
 50 g palm sugar
 250 g chicken stock
 45 g fish sauce
 2 g salt
 4 Thai aubergines cut into quarters
 100 g pea aubergines (stems removed)
 5 sticks of Thai holy basil
 5 red bird’s eye chillies
Serve with
 4 rice measuring cups jasmine rice

Directions

HOW TO MAKE
1

Make the paste by combining the paste ingredients using a hand blender (or stone mortar and pestle, if you want a workout).

2

Fry the makrut leaves in hot oil (don’t burn them) then add the curry paste whilst stirring briskly until the fragrance is released (about 2 minutes).

3

Pour in half of the coconut milk and keep stirring so it doesn’t burn.

4

Reduce the sauce by one third and when the oil forms on top, turn up to a high heat.

5

Season to taste with salt, palm sugar, chicken stock and the remaining coconut milk. Bring to a boil.

6

Add the chicken and cook for 5 minutes before adding the rest of the vegetables.

7

Cook for a 4-5 more minutes then add fish sauce and garnish with basil leaves and red chillies.

8

Serve with jasmine rice cooked in your rice cooker.

Notes

Green chicken curry with Jasmine rice
Handy-Tip-greedy-panda-blog-icon

Make the curry paste in advance to save time. Make in a well ventilated kitchen as it can be very potent. Use rice to balance
the heat!