Thai chicken curry recipe - ChelseaWinter.co.nz (2024)

July 19, 2013

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Easy Thai chicken curry

This Thai Green Chicken Curry recipe is from my bestselling cookbook, Everyday Delicious. You’ll impress the pants off yourself (and your diners) with this knockout – and I’ve created the recipe using ingredients that are easy to find. The main thing with Thai food is getting a nice balance of hot (chillies), salty (fish sauce), sweet (sugar) and sour (lime juice). I’ve put measurements in there for those things to use as a guide, but it’s up to you how much of each you put in; have a play until you’re happy with the way it tastes because there are no hard and fast rules. Also, I never use lite coconut cream, it makes the curry thin and sad – I use Kara or Ayam coconut cream.

Serves 4
Prep time – 20 minutes
Cooking time – 30 minutes

Ingredients

Curry paste
2 tbsp Thai green curry paste
3 cloves garlic
2 shallots (or ½ a large onion), roughly chopped
1 bunch fresh coriander (including stalks and roots), washed
1 tbsp lemongrass paste (optional)
3 tsp ground cumin
3 big green chillies*

Curry
1 tbsp peanut oil (or grape seed)
800g boneless chicken thighs (free-range is good)
400ml coconut cream (not light)
500ml chicken stock (reduced salt – choose a gluten-free brand if necessary)
1 kaffir lime leaf (or use the zest of 2 limes)
Vegetables of your choice – green beans, cherry tomatoes, snow peas, baby corn, tinned bamboo, spinach, mushrooms
1 tbsp palm or brown sugar
1 tbsp lime juice
1 tbsp fish sauce
Big handful basil leaves (Thai or regular)
Cooked rice, to serve
Coriander leaves, chopped peanuts, chopped red or green chillies, to garnish

Method

In a processor, mortar & pestle or stick wand blender, mix the curry paste, coriander, garlic, shallots, lemongrass, cumin and chillies with ½ cup of the coconut cream to make smooth thick paste. If you don’t have a mortar & pestle or food processor, just to chop/mince the ingredients until as ‘mushy’ as possible.

Heat the oil a large frying pan over medium heat. Add the curry paste mixture and cook for 4-5 minutes to release the aromas, stirring continuously (you should see little beads of oil come to the top by the end). Add stock, kaffir lime leaf or zest, the remaining coconut cream and simmer gently for around 10 minutes. Add the chicken and simmer for another 15 minutes until just cooked through and the sauce has reduced and thickened.

Add the vegetables and simmer for a few more minutes until just tender. Add the brown sugar, lime juice and fish sauce. Stir to combine and taste it – then, add more sour, sweet or salty to taste. If you like it hot, you can throw in some chilli flakes or chopped red chillies. Lastly stir through the basil leaves.

Serve with rice and pile up with loads of coriander, peanuts and chillies.

Tips

• Big green chillies are usually milder than red chillies. Watch out for small red chillies – they can really pack a wallop and may blow your head off. If you hate spicy food,just use one green chilli (and you can scrape out the seeds/membrane out as well for less heat).
• If you can find lemongrass sticks, finely mince one instead of using paste.

81 Comments

1. 

   SamanthaJuly 19, 2013 at 5:10 amReply

   Chelsea this sounds delicious - I was wondering if you might recommend a brand of curry paste or tell us which ones you like please? It's hard to know which ones are good quality!

   • 

     Chelsea WinterJuly 19, 2013 at 7:53 pmReply

     Hi Samantha, I used Valcom for this one - but all you need to do is looks for the one with the most authentic ingredients (lemongrass, galangal, coriander root etc), and the least amount of oil and unnecessary additives. Hope that helps!

     • 

       SamanthaJuly 22, 2013 at 3:23 amReply

       Thanks Chelsea!

2. 

   AngelaJuly 20, 2013 at 11:17 pmReply

   Hi Chelsea. Thanks so much for posting this - it looks very yummy! I'm just cooking for two so I was wondering if I could make up the full amount of curry paste, use half this time and freeze the rest for another day? Thanks Ange :-)

   • 

     Chelsea WinterJuly 21, 2013 at 8:40 pmReply

     Hi Ange, the paste keeps in the fridge for a few weeks or you can freeze it - so maybe just make a double batch and then you have another lot ready when you need it! Great idea.

3. 

   Lesley JoeSeptember 8, 2013 at 9:10 amReply

   Hey, are you able to replace the chicken with fish?

   • 

     Chelsea WinterSeptember 8, 2013 at 8:58 pmReply

     Absolutely, just add it in about 5 minutes to go and poach it lightly.

4. 

   easy thai green curry recipeOctober 17, 2013 at 6:39 amReply

   We have really enjoyed your Thai food recipe around here.It's so inevitable and easy to make. Thanks for share this.

5. 

   Jeanine BrooksOctober 30, 2013 at 7:19 amReply

   My kids and I all loved it. Easy to make and delicious.

6. 

   LieseDecember 9, 2013 at 5:41 amReply

   Hey chelsea. Just making this dish now. What happens if it doesn't thicken up? It is still very much liquid. What have I done wrong?

   • 

     Chelsea WinterDecember 9, 2013 at 8:00 pmReply

     Hi Liese, you just need to keep simmering until it thickens - it might take a while depending on how hard it is simmering :)

7. 

   Robyn CollinsMay 1, 2014 at 11:18 pmReply

   Hi Chelsea for the green chillies, I have never used them before, do I just put them all seeds and core and all into the processor? I had this notion that the seeds are poisonous but I don't know where I got that from!

   • 

     Chelsea WinterMay 2, 2014 at 7:36 pmReply

     They aren't poisonous but they can be a little hot - so take them out if you prefer it very very mild.

8. 

   DebbieMay 27, 2014 at 9:40 pmReply

   Hi Chelsea,Is it possible to substitute dried coriander for the fresh coriander in the curry paste? I have everything else in the cupboard except that!

   • 

     Chelsea WinterJune 2, 2014 at 5:34 amReply

     You can just leave it out altogether :)

9. 

   RaewynJune 2, 2014 at 5:13 amReply

   HI Chelsea,Can you use Yellow Thai curry instead of green? Thanks

   • 

     Chelsea WinterJune 2, 2014 at 5:32 amReply

     Yes you can.

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10. 

    RaewynJune 2, 2014 at 7:42 amReply

    Awesome, thanks you!

    • 

      Chelsea WinterJune 2, 2014 at 8:32 pmReply

      You're welcome!

11. 

    JoannaJune 2, 2014 at 9:43 pmReply

    Hi chelsea- is there any other option you would recommend instead of using onion and garlic plse?

    • 

      Chelsea WinterJune 3, 2014 at 12:41 amReply

      You can leave out the garlic and replace the onion with shallots?

12. 

    DanielleJune 9, 2014 at 7:25 amReply

    Hi Chelsea I can't get that sauce to thicken up, no matter how gently or violently I simmer! I love the thick thai sauce; I'm using reduced fat coconut cream and it doesn't have any of the 'solid stuff' in it, could that be the reason?

    • 

      Chelsea WinterJune 10, 2014 at 11:55 pmReply

      Yes that's the reason - I would never use lite coconut cream! Not as tasty and it doesn't thicken up.

13. 

    FionaJune 10, 2014 at 10:01 pmReply

    Hi ChelseaMy mouth is watering - I plan to make this curry for a pot luck dinner in Saturday, one of my friends is allergic to fish, can you suggest a substitute for the fish sauce. Thanks fiona

    • 

      Chelsea WinterJune 10, 2014 at 11:53 pmReply

      You can just use salt!

14. 

    JulieJune 11, 2014 at 10:54 pmReply

    Hi Chelsea, Valcom produce Kaffir Lime Leaves in a jar - is this ok or do you use fresh leaves? Looking forward to trying this recipe! Thanks

    • 

      Chelsea WinterJune 16, 2014 at 5:12 amReply

      I use fresh leaves but you can use the jar ones in a pinch.

      • 

        JaneAugust 1, 2016 at 10:09 amReply

        Hi Chelsea I read somewhere that you can pop fresh kaffir lime leaves in the freezer and get them out as you need them - It works really well and tastes a lot nicer than the jar ones if you can't find them fresh at certain times of the year.

15. 

    JoshJune 17, 2014 at 8:10 amReply

    Made this last weekend, was absolutely fantastic!! Thanks Chelsea!

16. 

    LisaJune 19, 2014 at 3:29 amReply

    Hi Chelsea, I am a recent convert to your recipes and I just love them! Thank you for sharing them. I was making this chicken curry today and found I had no lime or lemons in the house. I was wondering what I could use a substitute? with thanks.

    • 

      Chelsea WinterJune 19, 2014 at 8:09 pmReply

      Hi Lisa, the cirtus adds the acidity you need to balance the other flavours... something like rice wine vinegar might be okay in a pinch, but limes really are the best taste result!

17. 

    C belshamJuly 7, 2014 at 9:26 amReply

    Used light coconut cream - sad face didn't thicken - flavour was delicious though!!

    • 

      Chelsea WinterJuly 7, 2014 at 3:14 pmReply

      I never use lite coconut cream for that exact reason!

18. 

    KimJuly 23, 2014 at 7:38 amReply

    Hi Chelsea, this sounds Delish. Is this on one of your books? I'm dying to buy your book! If this is in there then I'm sold!

    • 

      Chelsea WinterJuly 24, 2014 at 5:29 amReply

      It's in the one coming out in October!

19. 

    AngelaJuly 23, 2014 at 1:59 pmReply

    Hi Chelsea, this recipe was recommended by a friend, but as I'm vegetarian I was wondering if you can use vegetable stock in place of chicken stock, and what could I use to replace the fish sauce with?

    • 

      Chelsea WinterJuly 24, 2014 at 5:29 amReply

      You could indeed! You could also replace the fish sauce with light soy sauce.

20. 

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    LynJuly 23, 2014 at 9:53 pmReply

    Hi Chelsea, I'm looking for yummy recipes that I can freeze. Would this be suitable or would the coconut cream separate when reheated?

    • 

      Chelsea WinterJuly 24, 2014 at 5:28 amReply

      I wouldn't freeze it, yes it will split. Try the chicken lasagne :)

21. 

    Noeline ThreshAugust 1, 2014 at 5:33 amReply

    Hi Chelsea, you are really a gem. I made this curry last night and it was THE most beautiful green Thai curry I have ever tasted. The flavour just filled your mouth and you just wanted more. I can't wait to make it again. Do you have any more like that up your sleeve?

22. 

    JulieAugust 2, 2014 at 8:41 amReply

    Hi Chelsea, have made this and it was delicious! Just wondering if there is anything significantly different between a red and a green curry, i.e. use red paste and fresh red chillis instead of the green paste and chillis? thanks Julie

    • 

      Chelsea WinterAugust 2, 2014 at 8:04 pmReply

      Yes, pretty much exactly that!

23. 

    ANDOAugust 2, 2014 at 11:50 pmReply

    I like the one common Thai curry vege you neglected to include - tinned water chestnuts give a lovely crunchy texture to what can be and otherwise texturally lacking curry :)

    • 

      Chelsea WinterAugust 5, 2014 at 7:50 pmReply

      Great suggestion, thanks Ando!

24. 

    AJAugust 12, 2014 at 10:00 amReply

    Made this for dinner. Had to sub a few ingredients but had the most already in my pantry which made it so appealing. Felt proud making this from And the result - perfect. Thanks so much

25. 

    DeborahYeatsAugust 23, 2014 at 9:01 amReply

    Hi Chelsea, whipped up this tasty dish for dinner and Ohhhh My!!!! Probably the tastiest Thai curry recipe I've come across. My son even said "I would pay for that" lol. Made it with fish although I don't think a protein is even needed. Added spinach, green beans, snow peas and yellow cherry tomatoes. This is our new fav dinner. Thanks so much!!

26. 

    JulieAugust 30, 2014 at 2:37 amReply

    Hi Chelsea, what are your thoughts on making the curry paste in a big batch and freezing it in smaller portions to have on hand. Sounds good to this busy Mama, but do you think the paste deteriorate at all? Thanks, Julie

    • 

      Chelsea WinterAugust 30, 2014 at 9:52 amReply

      Sounds great to me!

27. 

    LisaOctober 22, 2014 at 9:06 amReply

    Hi Chelsea If using snapper would you still use chicken stock or would you use fish stock. Any other changes if using fish instead of chicken

    • 

      Chelsea WinterOctober 26, 2014 at 1:37 amReply

      Fish stock, all others the same :)

28. 

    DianaMay 29, 2015 at 8:49 amReply

    YUM YUM YUM! Made this tonight and it was EXCELLENT! Beautiful flavours. I only used one green chilli and it still had a nice kick. Will definitely make this again. THANKS!

29. Pingback:Top 10 Best Recipes from Thai Cuisine | Viseem

30. 

    RobJune 18, 2015 at 8:23 pmReply

    Thank you Chelsea,For making this wonder recipe available on line, tried it last night and it was fantastic, and a lot easier to do than I expected. Will pop out today to buy one of your books to show my support.Looking forward to trying more of your work and sure they will be as fantastic as this.Cheers Rob

31. 

    LibbyAugust 3, 2015 at 6:17 amReply

    Hi Chelsea, I used Ceres organic coconut cream (not light) and mine didn't thicken up!

    • 

      Chelsea WinterAugust 8, 2015 at 5:36 amReply

      Just keep simmering it next time - the longer you simmer it, the thicker it gets - promise!

32. 

    NinaSeptember 21, 2015 at 6:56 amReply

    Thank you Chelsea for this lovely recipe. I just made it and it is delicious, just like the one from Thai restaurants.

33. 

    jazOctober 8, 2015 at 5:24 amReply

    Hi there Chelsea, I cannot handle spicy food at all. I love the Flavour of curries but the spice ruins it for me. If I make this recipe and only use a little of the paste will it still be curry-ie ☺ thanks!

    • 

      Chelsea WinterOctober 8, 2015 at 5:26 amReply

      Yes, and just make sure you use a mild one. Maybe halve the amount of chillies too and scrape the seeds and membranes out first :)

34. 

    MelanieOctober 19, 2015 at 11:22 pmReply

    Hey Chelsea when you say a bunch of coriander? How much exactly is that don't want to use too much!

    • 

      Chelsea WinterOctober 27, 2015 at 3:19 amReply

      A 40g bunch :)

35. 

    RachOctober 29, 2015 at 10:31 pmReply

    Hi Chelsea,I have only skinless chicken thighs but the bone in... will this still work ok and cooking time the same? Sorry I am a terrible cook!

    • 

      Chelsea WinterNovember 24, 2015 at 4:18 amReply

      Yep maybe just simmer an extra 10 mins!

36. 

    EmmaNovember 22, 2015 at 7:30 amReply

    Hi Chelsea, I've just been browsing your website, saving many recipes to try and making myself feel incredibly hungry! I'm also getting very distracted by all your beautiful serveware. Any chance you remember where the bowls in this pic are from? Thanks!

37. 

    MaddyJanuary 6, 2016 at 6:45 amReply

    Made this for dinner tonight and absolutely loved it!! I added peas corn and beans and used just half a red chilli... luckily. Everyone was impressed, will make it again next week. Thanks for another amazing recipe Chelsea!

38. 

    Fiona TateJanuary 28, 2016 at 8:26 amReply

    Hi ChelseaI don't usually comment on stuff like this, but your green curry is SO GOOD and SO DELICIOUS that I had to let you know. Thank you for posting it up. So many layers of flavour. We had it with spinach, broccoli and noodles, a combo that comes highly recommended.

39. 

    MerrileeAugust 1, 2016 at 9:14 amReply

    Hi Chelsea, this sounds delicious! But what I'm most impressed by is how many people's messages you take the time to reply to, you are awesome!! Keep up the fab work ?Merrilee

40. 

    KirstinAugust 1, 2016 at 9:49 amReply

    Love Thai green curry so do my kids. Not being able to have cream I make all my curry with lite coconut cream and thickens just fine. Mmm so good love all currys. I also use crushed chillies with lime brought at the supermarket.

41. 

    KirstenAugust 14, 2016 at 8:24 amReply

    WOW - what a recipe!! Love spicy - but underestimated the intensity of green chillies. Took all seeds out except for one. Next time will keep ALL seeds in and same with the red chilli at the end. I did in fact make with lite coconut cream (all I had in the cupboard)... was ok, but think it would actually be better with the full fat version. We now have left overs!! Mmmmmm mmmmmmm. Thank you!! X

42. 

    NickAugust 14, 2016 at 9:50 amReply

    This would have to be one of the best curries I have made. How small would cut the chicken thighs? Thanks for a great recipe.

43. 

    Chloe and AmberFebruary 21, 2017 at 9:43 pmReply

    HI chelsea, making this dish for our food tech class, we love curry looks delicious! any tips to make sure it goes well?

44. 

    KatieMay 10, 2017 at 8:14 amReply

    Hi Chelsea, I made this tonight with Pam's Coconut Cream and it didn't thicken up :( Maybe I need to use a different brand?

    • 

      Chelsea WinterMay 11, 2017 at 5:03 amReply

      I use either Ayam or Kara :)

45. 

    AnnaSeptember 2, 2017 at 10:46 pmReply

    Hi Chelsea, I'm using this recipe for a work cooking challenge and we did a test run last week. It was divine! However, somebody mentioned that the chicken didn't have flavour, just the sauce. I am worried about over cooking the chicken if it simmers too long. What would you recommend? Thanks!

    • 

      Chelsea WinterOctober 11, 2017 at 10:06 pmReply

      You shouldn't worry about overcooking chicken if you use thighs, should be fine at a long slow simmer :)

46. 

    KayJanuary 7, 2018 at 5:44 amReply

    OMG< turns out, i can make thai green chicken curry! Made it tonight, easy, the recipe did everything you said it would, even fought over who is having the left overs for lunch - Chelsea, you're the bomb!!!

47. 

    Annette AllenJanuary 20, 2018 at 12:55 pmReply

    Made this lovely curry tonight for my small family. We all loved it...even the taste after repeats. I used just two dry deseeded chilies in the recipe and it was plenty hot enough. Added spinach and cherry tomatoes to mine and the colour mix looked so good. But I've gone and put the second half of it in the freezer and I read the coconut milk will split. Blow! But as long as it still tastes good I don't think these guys in my house will complain.:-)

48. 

    EmmaNovember 19, 2018 at 8:19 pmReply

    Hi does it matter if I leave out the kaffir lime leaf? Forgot to buy and don’t have lime zest as was going to use bottled lime juice for the other part!

    • 

      Chelsea WinterDecember 6, 2018 at 1:03 pmReply

      No problem!

49. 

    SophieOctober 8, 2019 at 6:38 amReply

    Hey Chelsea! I'm a 16-year-old and I absolutely adore all of your recipes and me and mum really enjoy cooking them together. This Thai chicken curry has got to be one of my favourites so far! Thanks and I can't wait to try out more of your recipes!!

50. 

    Marina GermanJune 9, 2022 at 5:53 amReply

    I'm not into thick sauce curries at all. As In Thailand they are thin not thick so would I use coconut milk?

    • 

      Team ChelseaJune 15, 2022 at 8:59 amReply

      You could add a bit more stock :-)