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thai green curry, rice, herbs & lime on a table

Thai Green Chicken Curry

Homemade Thai green curry to rival any takeaway!
Course Dinner
Cuisine Asian, Australian, Thai
Keyword Green curry, Thai curry, Thai green chicken curry, Thai green curry
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 people
Calories 685kcal
Author AnotherFoodBlogger


Curry Paste

  • 1 tsp fish sauce
  • 1 handful fresh coriander and stalks
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 cm piece ginger grated
  • 2 cloves garlic grated
  • 1 lemongrass – remove root and finely dice the bottom 2 inches keep rest of stalk for later *see tips*
  • 1 lime zested keep lime for later
  • 3 green chili chopped
  • 1 cm piece galangal grated
  • 3 tbsp oil
  • 1 shallot chopped


  • 600 g chicken thighs cut in 2cm pieces
  • 2 green capsicum diced
  • 100 g bamboo shoots
  • 425 g tin baby corn
  • 2 lime leaves
  • lemongrass stalks that you set aside from paste
  • 1 can coconut milk
  • 1 tsp palm sugar x
  • 1 tsp fish sauce
  • 250 ml chicken or veg stock

Garnish (optional)

  • 100 g bean sprouts
  • 1 handful mint
  • 1 handful coriander
  • 5 snow peas sliced finely at an angle
  • 1 red chili sliced finely at an angle
  • 1 squeeze lime


Curry Paste

  • Place all ingredients in either a small food processor. Blend until a smooth paste – add more oil if necessary.
  • Alternatively use a pestle & mortar to smash it – I find this opens up the aromatics better but DEFO takes longer and requires some elbow grease!!
    Green curry paste in the making
  • Often I will give it a quick blitz in the processor and finish it with a pestle & mortar


  • Using a heavy bottom frying pan, heat 2 tbsp oil and fry the chicken for 3 – 4 minutes. Remove and set aside
  • Using the same pan as the chicken add the curry paste and cook it out (stirring regularly) for 4 – 5 minutes.
    green curry paste in pan
  • Add the coconut milk, stock, lemongrass stalks & lime leaves. Simmer for 6 – 8 minutes
  • Remove the lemongrass and lime leaves and add the chicken and vegetables. Continue to cook on a low heat for 4 – 5 minutes
  • Toss garnish together in a small bowl & top the curry with it (if using) and a squeeze of lime.


Essential Tools

  • chefs knives
  • chopping board
  • small food processor or pestle/mortar
  • heavy bottom frying pan
  • wooden spoon


  • when using lemongrass, you need to trim the top and bottom of it. You only want to use the bottom 3 – 4 inches. Peel the harder outer layers and chop finely
  • curry paste will keep for up to 2 weeks in the fridge. In fact, it often tastes better a day later as the spices have time to hang out
  • green curry is typically a thin curry so don’t worry about reducing it hugely. The rice will soak up all the goodness!!


Calories: 685kcal | Carbohydrates: 17g | Protein: 31g | Fat: 57g | Saturated Fat: 26g | Cholesterol: 149mg | Sodium: 575mg | Potassium: 831mg | Fiber: 4g | Sugar: 6g | Vitamin A: 582IU | Vitamin C: 76mg | Calcium: 52mg | Iron: 6mg