GF, DF

Kaffir lime & fresh coriander make this green chicken curry so fragrant and divine! It's so quick to cook and has a beautiful colour, mild spice and creamy sauce. Topped with crispy fried shallots, roasted cashews and green chilli this is a curry that will quickly become a firm family favourite.

The base of this curry is a green curry paste which is made from scratch using fresh Thai flavours. Don’t be scared off thinking that making a curry paste from scratch is too hard! The beauty about this recipe is that the curry paste makes a double batch and the extra batch can be frozen for a super quick dinner another day. What’s not to love about that?

What makes this recipe special?

Homemade curry paste
Most green curry recipes just ask you to use a storebought paste. However, once you have tried a curry like this that is made from all fresh ingredients, you’ll have a very hard time liking a storebought curry paste again. The fragrance and aroma of this sauce is just divine.
Quick to make
Once your curry paste is made, this curry is so quick and simple to make! You’ll be surprised how simple it really is!
LOTS of toppings
I love a curry with a good crispy garnish. Here we’ve used crispy fried shallots, roasted cashews and green chillis which really give the curry a beautiful crunch and makes it so fun to eat.

What’s in this recipe?

Curry paste

Green chilli
Green chillis are mild in spice and give a beautiful chilli flavour and green colour to the sauce. This curry sauce is mild in heat but you can use 1-2 less if you are sensitive to chilli. Or add 1-2 more if you prefer your curry with more heat! I find the specified quantity just gives you a lovely warmth on the palate whilst not overpowering the other delicate Thai herbs and spices.
Coriander & Thai basil
Both fragrant Thai herbs that give wonderful fresh flavour to the curry. I use the leaves and stalks of coriander. You can substitute the Thai basil for regular basil if you aren’t able to find Thai basil.
Lemongrass
Fresh lemongrass gives a deliciate freshness to this paste that can’t be replaced with dried or paste. This ingredient is found at most supermarkets these days. Peel off the tough outer layer of the lemongrass before cutting roughly to put in the paste (your knife will struggle to cut through it).
Shallots
Also known as baby onions, shallots are sweeter than their adult counterparts. Can be substituted with 1 red onion if required.
Garlic & ginger
Gives the curry paste the depth of flavour and fragrance that makes it extra tasty! Please don’t use jar garlic here - fresh is best!
Belacan
Also known as dried shrimp paste, belacan is a secret weapon in this curry! It doesnt smell wonderful when taken out of the packet but trust me, it adds so much flavour to the sauce! Can be substitued for shrimp paste out of a jar however your curry won’t be quite as green. It is found at most supermarkets these days - please make the effort to source it as it really is the secret hero here.
Ground coriander, cumin & white pepper
Gives this curry depth of flavour and warmth from the white pepper. White pepper can be substituted with black pepper if required although it won’t quite have the same ‘bite’.
Fish sauce
Fish sauce balances the flavours in this curry by giving it a salty touch and helps to bring out the fishy flavours of the shrimp paste. Can be substituted with soy sauce however this will affect the vibrancy of the sauce.
Lime zest & juice
Lime zest and juice gives the curry freshness and acidity that is unique to Thai green curry. Can be subbed with lemon juice and zest if that’s all you have on hand.

Curry sauce

Chicken thigh

Chicken thighs are preferred over breast as they are much juicier. The chicken isn’t seared first like most other curries but cooked in the sauce so the delicate herbs and spices aren’t overpowered.

Coconut cream & chicken stock
I prefer coconut cream over coconut milk in this sauce as it gives the curry a slightly richer and more buttery mouth feel. Can be substitued with coconut milk if required or lite coconut cream to make it slightly healthier. I also prefer using chicken stock over water as it just gives the sauce a bit more body and richness. You can just use plain water instead if required.
Honey & fish sauce
Honey & fish sauce help to balance out the curry with a touch of sweetness and saltiness. I prefer honey over sugar as it lends well to the delicate herbs in the sauce and makes this recipe refined sugar free. Can be substituted with sugar if required. Fish sauce can also be substituted with soy sauce although it will affect the vibrancy of the sauce and won’t have the same depth of flavour.
Kaffir lime leaves
Another secret ingredient unique to this curry. Kaffir lime leaves perfume the sauce with super special lime flavour. I would highly recommend making the effort to include these as they are found at most supermarkets these days. A flavour bomb!
Broccoli & snow peas
Broccoli is such a wonderful mop for all the flavours in this sauce. Snow peas also add a wonderful crunch. I prefer to cook my vegetables until bright green so they still have a slight crunch. Feel free to cook them for another 30 seconds-1 minute if you prefer your veg well done. You can substitute these vegetables with others you have on hand such as bok choy, mushrooms, broccolini, gai lan, capsicum or green beans.
Fried shallots & roasted cashews
Crispy little beauties that give satisfying crunch when sipping up your curry. I’d definitely recommend including these and adding more if you’re like me!

Step-by-step photos

Step 1 - green curry paste

Step 1 - cutting up chicken & broccoli

Step 2 - frying curry paste

Step 5 - garnishing the curry