Green Chicken Curry

READY IN: 30mins
Recipe by Sackville

I do love a good chicken curry -- it has to be one of the best comfort foods on this planet.

Top Review by MatthewB

This was great. It was exactly what I was looking for. I was trying to convince my wife that Thai currys were good, after a bad experience at a restaurant. This one not only did the trick, but gets requested regularly. One change I have made - I leave the soy/fish sauce out of the paste. The flavor of the fried mushrooms is enough.

Ingredients Nutrition


  1. Make the paste by slicing the lemongrass finely and putting into a food processor with all the remaining curry paste ingredients.
  2. Whizz to a thick paste, pushing the mixture down from time to time with a spatula.
  3. Put into a glass bowl, cover tightly and refrigerate.
  4. Cut the chicken into finger size strips.
  5. warm the oil in a casserole and when it is hot and sizzling add the chicken strips and let them colour slightly on all sides.
  6. Do this in batches if necessary.
  7. Lift out with a draining spoon and set aside.
  8. Add the mushrooms to the pan and fry until golden brown, adding more oil if needed.
  9. Pour in the coconut milk and stock, then add the lime leaves, 4 tablespoons of the curry paste, the fish sauce, half of the chopped herbs and a generous grinding of black pepper.
  10. Bring to the boil then turn down the heat and simmer for 10 minutes, stirring from time to time.
  11. Return the chicken to the pan with a further tablespoon of the paste and simmer for 5-6 minutes.
  12. Stir in the remaining herbs and serve with rice or noodles.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a