Thai Green Chicken Curry Recipe - Serves 4

Thai Green Chicken Curry Recipe

638 calories each serving (836 calories if eating with rice)

Taste Rating = 7     Heat Rating = Mild to Medium


4 spring onions (scallions), with the ends trimmed and coarsely chopped
2 green chillies, seeded and coarsely chopped
2.5cm (1 inch) fresh ginger root, peeled and coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 teaspoon (5ml) fish sauce
1 cup coarsely chopped fresh coriander (cilantro) leaves
1/4 cup fresh parsley
1/2 teaspoon (2.5ml) salt (optional)
90ml (3 fl oz) water
2 tablespoons (30ml) vegetable oil
800g (1 lb 12 oz) boneless and skinless chicken breasts, cut into bite-sized pieces
1 green bell pepper, seeded and finely sliced
600ml (21 fl oz or 2 1/2 cups) coconut milk


Put the spring onions (scallions), green chillies, ginger root, garlic cloves, fish sauce, coriander (cilantro), parsley, optional salt and water into a food processor
Process into a smooth paste, adding extra water if necessary
Heat 1 tablespoon (15ml) of oil in a large frying pan over a medium heat
Add the chicken and cook for 10 minutes until the chicken is well sealed, stirring continuously
Remove from heat and put the chicken aside
Add the other tablespoon of oil to the frying pan
Add the bell pepper and stir-fry for 5 minutes
Add the chilli paste that you made and stir-fry for 3 minutes until the mixture is fairly thick
Put the chicken back into the frying pan (with the cooked bell pepper) and add the coconut milk
Bring to the boil and then turn down the heat to simmer, cover the frying pan and simmer for 10 minutes until the chicken is cooked, stirring now and again
Remove the chicken and bell pepper and put aside
Boil the liquid in the frying pan for 10 minutes until it has reduced and is fairly thick, stirring often
Put the chicken and bell pepper back into the frying pan and cook over a low heat for 5 minutes, stirring now and again
Serve on rice

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Recipe submitted on 31 October 2007

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