Thai Green Curry

Green Curry is one of the most popular of all Thai dishes, and this Thai Green Curry Chicken tastes like it came from your favorite Thai restaurant.

Serves: 2 – 4 Prep: Cook:
Print recipe
Thai Green Curry


  • 500g Bannockburn Free Range Chicken thighs, thinly sliced
  • 1 tablespoon vegetable oil
  • 2 tablespoons green curry paste
  • 200ml coconut mil
  • 4 dried kaffir lime leaves
  • 1 tablepsoon dried Thai basil leave
  • 2 dried red chillies
  • 2 tablespoon fish sauce
  • 1 cup bamboo shoots, thinly sliced

Green Curry Paste:

  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 4 coriander roots, roughly chopped
  • 1 tablepsoon freshly grated galangal or ginger
  • 1 teaspoon salt
  • 2 lemongrass stems (pale part only), roughly chopped
  • 4 kaffir lime leaves, spine removed, roughly chopped
  • 2 Asian red eschalots, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 2 long green chilli, roughly chopped
  • 4 small green chillies, roughly chopped
  • 1 teaspoon shrimp paste
  • 1/4 teaspoon ground turmeric

Cooking Method:

Curry Paste:

  1. Heat coriander and cumin seeds in a dry frying pan until fragrant.
  2. Grind to a fine powder in a mortar and pestle.  Empty into a bowl and set aside.
  3. Pound coriander root, galangal and salt.
  4. Then pound each ingredient separately – lemongrass, kaffir lime leaves, red eschalots, garlic and chillies.  When you have a smooth paste, stir through ground spices, shrimp paste and turmeric.

To make the curry:

  1. heat vegetable oil in a saucepan and fry ½ cup green curry paste for 2-3 minutes or until fragrant.
  2. Add coconut milk and 1 cup of water and bring to a simmer.
  3. Add dried kaffir lime leaves, basil, chillies and fish sauce.
  4. Bring back to a simmer and add bamboo shoots and chicken.  Simmer for about 5 minutes or until chicken is cooked.  Served with steamed rice.
Print recipe