Thai Green Chicken Curry Thai Green Chicken Curry
Prep 30 minutes
Total 45 minutes
US | Metric
Thai Green Chicken Curry
with homemade curry paste

Who doesn’t love a good Thai green curry? It’s fiery, full of flavour and absolutely delicious. This homemade curry paste far tastier than the shop-bought stuff. Combine that with coconut cream, kaffir lime leaves, Thai basil, fish sauce and some aromatics, and you’ve got yourself a bright Thai green curry that’s loaded with flavour. Be warned, it’s pretty spicy – packing a whopping 20 green bird’s eye chillies, it certainly isn’t for the faint-hearted!

For the curry paste
  • 20 green bird’s eye chillies, chopped
  • 6 garlic cloves, thinly sliced
  • 1 shallot, chopped
  • 2 tsps kaffir lime leaves (approx. 8 leaves), finely chopped
  • 10 tsps fresh coriander stems (approx. 35 g), chopped
  • 1 lemongrass stalk, thinly sliced
  • 10 g galangal root, peel on, thinly sliced
  • 1½ tsps ground white pepper
  • ½ tsp coriander seeds
  • ½ tsp ground cumin
  • ½ tsp sea salt
  • 1 tsp shrimp paste
For the curry
  • 1 tbsp vegetable oil
  • 150 ml chicken stock
  • 4 chicken thigh fillets, cut into bite-sized pieces
  • 1 tsp fish sauce
  • 1 tsp palm sugar (or light brown sugar)
  • 5 tbsps coconut cream
  • 3 kaffir lime leaves, shredded
  • 12 Thai basil leaves, roughly torn
  • sea salt, to taste
  • 1 squeeze of fresh lime juice, optional
  • steamed rice, to serve


  1. Prep all of your ingredients: chop, slice and shred everything that needs to be chopped, sliced and shredded. In a recipe with so many ingredients, proper mise en place is crucial!
  2. Put all the curry paste ingredients—except for the shrimp paste—into a food processor and blitz until finely chopped. The finer the better; it’ll make the subsequent pounding process easier and shorter.
  3. Scrape the contents of the food processor into a mortar and pound with a pestle until it forms a paste; this will take some time.
  4. Once it begins to form a paste, add the shrimp paste and pound with pestle to combine.
  5. In a medium-sized saucepan, heat the vegetable oil over medium-high heat. Add the curry paste and fry for 30 seconds or so. 
  6. Add the chicken stock and chicken pieces and bring to a boil. Reduce the heat to low, cover and simmer until the chicken is cooked, around 8 mins.
  7. Turn the heat up to medium. Add the fish sauce, palm sugar, coconut cream and kaffir lime leaves. Bring to a simmer then reduce the heat to low and simmer for 5 mins. 
  8. Stir in the Thai basil and remove from the saucepan from the heat. Taste, season with salt, if necessary, and add a squeeze of lime juice (optional). Serve over steamed rice with a side of veggies. 

Storage: the curry can be stored in the fridge for up to 4 days; cool, place in an airtight container and refrigerate—to reheat, heat in microwave on high until piping hot.