Thai Green Chicken Curry

  • Serves4
  • DifficultyEasy

For the Thai Paste

1 stalk lemongrass, chopped
1 green chilli, sliced
1 shallot, sliced
4–5 cloves garlic
1 thumb-size piece of galangal or ginger, peeled and thinly sliced
20g chopped fresh coriander
½ tsp ground cumin
½ tsp ground coriander
1 tbsp soy sauce

For the Curry

2 tbsp vegetable oil
1 clove garlic, sliced
400ml can coconut milk
1 Knorr Chicken Stock Cube
1tsp caster sugar
450g boneless, skinless chicken breasts, cut into strips
1 red pepper, deseeded and sliced
1 courgette, sliced

Based on coconut milk, green chillies and coriander, which give the dish the green colour of its name, this curry is a favourite in many parts of the world, not just in Thailand. Meat or seafood is first fried in the paste and then simmered with added coconut milk to make a saucy curry, which is usually served with steamed or sticky rice. Probably the best-loved of all the Thai curries, this green curry can be adapted and made with prawns, chicken, beef, vegetables or even tofu.

1.To make the Thai paste, place all ingredients in a Kenwood food processor, chopper, or blender. Process to form a smooth fragrant Thai green curry paste. This can keep in the fridge for up to 1 week.

2.To make the curry, heat the oil in a wok or large frying pan until it is very hot. Add the garlic and cook for a few seconds until it starts to go a golden colour.

3. Add 3 tablespoons of the Thai paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Then pour in the coconut milk and crumble in the chicken stock cube. Heat the mixture until it bubbles.

4. Stir in the sugar then the chicken, red pepper, and courgette. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

Recipe courtesy of Kenwood's Around the World in 80 Plates

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