Paulina's Blog: Chicken Thai Green Curry

By Megan 29 Nov 2016

Sometimes you just want to prepare a little more elaborate meal. If you enjoy Asian-style food, and are not afraid of a little spice, then you may want to try this Thai Green Curry Chicken.

Makes four portions. Preparation is about 1 hour.

What ingredients will you need?

  • about one pound, or ½ kg of chicken meat, preferably thighs, but breasts are also good
  • 1 can of coconut milk
  • 1 can of cut fine green beans in water
  • green curry paste
  • lemongrass paste
  • 1 lime
  • 2 garlic cloves
  • a piece of ginger root, about 4cm long
  • 1 tablespoon of unrefined brown cane sugar
  • 3 tablespoons of light soy sauce
  • 2 tablespoons of fish sauce
  • a chicken stock cube
  • oil for wok, I recommend peanut oil, or coconut oil, but any oil suitable for heating will do
  • ½ tablespoon of ground coriander seeds
  • about 10 basil leaves + some for decoration
  • (optional) 4 kaffir lime leaves

And this is how the magic happens:

  • Start with precooking the chicken. Put it the lightly salted water, and boil it for about 15 minutes. In the meantime, prepare the rest of ingredients.
  • Roll the lime against the table, gently squeezing – this will make it juicier. If you don’t have any kaffir lime leaves, then wash the lime thoroughly and use its peel in the dish.
  • Peel the garlic cloves and crush, or finely chop them. Remove the layer of the skin off the ginger, and cut it into thin slices.
  • After the meat is cooked, start heating up the oil of your choice in a wok. If you have a wok, use a big pan or a pot. Keep the hop on a medium setting,
  • Add garlic to the oil, and stir in the green curry paste. Depending on your preferences, and how spicy the brand of paste is, you may want to use from ½ tablespoon, to 2 tablespoons of it.
  • Pour in the coconut milk, and mix until combined. Add ginger, about a tablespoon of lemongrass paste, and lime peel/shredded kaffir lime leaves.
  • While the sauce is heating up, dice the chicken meat.
  • Dissolve the stock cube in small amount of water, and add it to the sauce, together with soy sauce, fish sauce, a tablespoon of brown sugar, and chicken meat.
  • Put the lid on, and cook all of it on a low setting for about 5 to 10 minutes. The chicken mustn’t be raw, so check if it’s thoroughly cooked after this stage.
  • Squeeze in the lime juice, half of the tablespoon of ground coriander seeds, 10 shredded leaves of basil, and check if the dish doesn’t need and more sugar, or salt.
  • Serve with basmati rice, or a side of naan bread. Decorate with a basil leaf.


Megan is part of the QMU Browzer Team
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