Total Time
Prep 10 mins
Cook 20 mins

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

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.


Most Helpful

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.

MatthewB June 07, 2009

Outstanding combination of ingredients for a curry. I still prefer other curries to Thai green curry, but this was incredible. We added some additonal lemongrass, garlic, and galangal (Thai ginger) to the chicken as it was stir frying - that always gives the chicken a very fragrant boost. If you use fresh Thai green chilies, be warned - they're hot.

jpknight22 July 15, 2008

Outstanding! The flavors in this are well-balanced and complex, all blending together pleasantly with the chicken and the mushrooms. I made this just as directed, and the prep time took a bit longer (about 25 minutes), but was ok. The curry was nice and saucy, and I served it in bowls with rice. Very good! Will definitely serve this again! Thanks, Friedel!

Sue Lau November 05, 2002

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