Thai Green Chicken Curry

The Curry is greener on the other side

Waiter: "yes, ma'am, what would you like to order?" - Jodi: "Green Chicken Curry please"  Waiter: "Mild, Medium or Hot?" Jodi: "HOT please".  I would have to say that this is one of my 'go to' dishes at my local Thai restaurant. Nothing beats it, throw in a Roti and I am done!..  My Green curry is so fresh, spicy and packed full of veggies. Of course hot and spicy is not on everyones pallet so you can manage the spice yourself and make it the way you want it! Follow my recipe and slip into a Thai food coma with me.


  • 6 chicken thigh (boneless/skinless)
  • 1 carrot or pumpkin
  • 1 courgette 
  • handful green beans
  • 1/3 broccoli 

Curry Paste

  • 2 Tbsp green curry paste - I like Mae Ploy or Asian Home Gourmet paste.
  • 2 Tbsp fish Sauce
  • 1 Tbsp brown or palm sugar
  • 1 green chilli
  • handful fresh coriander
  • handful of baby spinach leaves - (secret ingredient)
  • 1/2 brown onion - roughly chopped
  • 2 cloves garlic
  • 1 thumb size ginger- roughly chopped
  • 1 tsp ground cumin and coriander
  • pepper and salt
  • splash of oil
  • 2 Kaffir lime leaves
  • Steamed basmati rice
  • coconut cream (I like to use Kara Coconut cream because it holds it's thickness. it is a little more expensive but totally worth it!)
  • basmati rice. - for measurements, think of it as 1/2C uncooked rice per person.


Cut chicken into small bite sized pieces, put aside for later. 

Cut Carrot, Courgette, Beans and Broccoli.

In a blender or Nutri bullet, place the Curry Paste ingredients in and blend until a nice thick paste. if your having trouble blending add a little more oil to loosen it up.

In a hot pan add a good splash of oil and throw in the root veg first, so Carrot or pumpkin. cook until a little tender.

Pour in the Green curry paste, stir to cook it out.

Pour in half of the Coconut cream and simmer.

Place the chicken in with the Carrots, simmer away until chicken turns white.

Add the Courgette, Beans and Broccoli along with the 2 Kaffir Lime leaves.

Pour the remaining Coconut cream into the pan.

Immediately turn off the heat so the veggies don't over cook.

Note: At this stage you can add Pepper and Salt and adjust the spice level by adding a little more sugar or lime juice. 

You may have noticed the " secret ingredient" Baby Spinach Leaves.. this is something I came across when I was trying to use up veggies in our fridge. Worked a treat! The spinach adds to the nutrient value and also makes it EXTRA greener! 

Yes, you may be looking at this recipe and be like "Jodi, that is a lot of ingredients. Sounds like it will be expensive" well it can be.. but it doesn't have to be. When I make my paste about 50% of the ingredients are frozen. When I buy Ginger or a pack of Green chillies I rarely use it all in one go, therefore the most important piece of whiteware comes into play.. the Freezer. I use frozen Ginger, Chilli,  Spinach and especially Kaffir lime leaves, they freeze so well and maintain there flavours nicely. If you have left over paste, it keeps well for a week in the fridge otherwise throw into a snap lock bag and freeze to use at a later date.

I prefer to use boneless and skinless chicken thighs as they give out a ton of flavour and are so tender. I am aware thighs aren't always the cheapest cut of chicken, so chicken breast are just as good, even sliced beef or prawns. Depends what is on special at Pak n Save. :)

Use up whatever veggies you got. I have used Bok Choy, Cabbage, Cauliflower or even Asparagus in my past curries and they go down a treat. 

Serve with some fluffy Steamed Basmati rice and a cheeky Roti on the side. 

Enjoy :)

Jods x