Authentic Thai Green Chicken Curry Recipe (Step-by-Step)

Thai Green Curry Paste:

• 3–6 green chillies (adjust to taste; remove seeds to reduce heat)
• 6 spring onions, roughly chopped
• 2 lemongrass stalks, outer leaves removed, inner stalk chopped (or 2 tsp lemongrass paste)
• 1 thumb-sized piece ginger, peeled and chopped (or 2 tsp ginger paste)
• 4 cloves garlic, peeled and chopped
• 6 kaffir lime leaves
• Zest and juice of 1 lime
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/2 tbsp cumin
• 1 tbsp ground coriander
• 1 tsp shrimp paste
• 2 tsp fish sauce
• 1 large bunch coriander (cilantro), stalks included

Chicken Curry:

• 2 tbsp olive oil
• 4 chicken breasts, cut into bite-size chunks
• 4 heaped tbsp homemade Thai green curry paste
• 1 chicken stock cube, crumbled (optional)
• 400 ml (14 oz) tin full-fat coconut milk
• 1 bunch broccoli, broken into small florets
• 150 g (1 cup) sugar snap peas/snow peas
• 1/2 cup bamboo shoots, drained
• 1 tsp light brown sugar

To Serve:

• Boiled rice
• Thai basil leaves
• Freshly chopped red chillies

• Make the curry paste: In a high-powered blender combine green chillies, spring onions, lemongrass, ginger, garlic, kaffir lime leaves, lime zest and juice, salt, white pepper, cumin, ground coriander, shrimp paste and fish sauce. Blend until combined. Add the large bunch of coriander (including stalks) and blend again until smooth. Scrape down the sides as needed and set aside.
• Cook the chicken: Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and fry 5–6 minutes until nearly cooked. Stir in the curry paste (about 4 heaped tbsp) and cook for 2–3 minutes. If using, sprinkle in the crumbled stock cube.
• Add coconut milk: Pour in the coconut milk and heat until very hot but not boiling.
• Add vegetables: Stir in the broccoli, sugar snap peas and bamboo shoots. Cook for a few minutes until the vegetables are tender but still crisp.
• Finish: Stir in the light brown sugar, taste and adjust seasoning. Serve over boiled rice topped with Thai basil and freshly chopped red chillies.

Can I make a vegetarian Thai green curry instead?

Yes. Swap the chicken for mushrooms, roasted sweet potato or a vegetarian protein. Replace fish sauce with a vegetarian alternative and use miso paste in place of shrimp paste to add umami. Use a vegetarian stock cube instead of chicken stock.

Which Thai curry is the spiciest?

Green curry is typically the spiciest because green chillies of the same variety tend to be hotter and sharper than red chillies. Red curry is usually next, and yellow curry is generally the mildest.

Can I replace the coconut milk?

Coconut milk gives an authentic flavour and creamy texture. If you must substitute, use 250 ml stock plus 150 ml double cream and thicken with a cornstarch slurry (2 tbsp cornflour mixed with 5 tbsp cold water) added slowly until the desired consistency is reached.

Can I make Thai Green Curry ahead and freeze it?

Yes. Cool the cooked curry quickly, then refrigerate for up to a day or freeze. Defrost overnight in the fridge and reheat gently—avoid boiling rapidly to prevent splitting. You may need to add a splash of coconut milk when reheating.

Can I refrigerate the Thai green curry paste? 

Yes. Store any extra paste in a sealed container in the fridge for up to 3 days.

Nutritional information is per serving (without rice).