Thai Green Chicken Curry

READY IN: 50mins
Recipe by PaulaG

I haven't tried this yet; however, plan to in the near future. This is from Family Circle Cooking with Herbs.

Top Review by Tea Jenny

I have never had green curry before I can't think why as we love curry in our house, and this was nice but not a hot curry which is a nice change. One thing it had was lots of flavour the lemon grass and the coriander were so fragrant and fresh tasting. I do like that it used chicken thighs they have much more flavour. My curry leaves were dried as I couldn't find fresh, and I served it over jasmine rice. Thank you for posting. Made for ZWT#6 2010

Ingredients Nutrition


  1. In a food processor, add the coriander, lemon grass, fish sauce, chilies and sesame oil. Process for 3 minutes or until the mixture forms a smooth paste.
  2. Heat the remaining olive oil in a large saute pan, add the paste and curry leaves, cook for 3 minutes or until fragrant.
  3. Add the coconut milk and 1 cup water; simmer gently for 10 minutes, add chicken and simmer for an additional 10 minutes or until tender.
  4. Stir in the egg and cook for 3 to 4 minutes or until heated through. Spoon onto a bed of steamed rice or noodles and garnish with the coriander leaves.

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