Thai Green Chicken Curry (this is how I make it…)

Took a bit of a hiatus from the blog over Christmas because, well, it was Christmas and I did a lot more eating than cooking. Then, this past week was a bit of a nightmare beginning with when I sliced the end of my right thumb off while using a mandolin* and that’s left me a bit useless. Then I got a cold and lost my appetite for yummy stuff. Which is so sad because I got some gorgeous new cookbooks for Christmas and I really want to start using them and sharing the wealth!

Last night, still fuzzy-headed with a cold, I decided to treat myself and my boyfriend (who just caught my cold) to some spicy Thai green chicken curry. Healthy, fresh, homemade but also cold-fighting.


This recipe is the product of a lot of online research for the easiest/tastiest/quickest recipe I could find. I settled on a combination of Lorraine Pascale’s version with a hint o Jamie Oliver’s and a whole lotta Me and WHAT I WANT! This recipe is really a keeper mainly because it is mega simple and quick to make and incredibly flavorful. The key involves 3 important ingredients however: A jar of pre-made green curry paste, lemongrass, kaffir lime leaves. These are pretty important elements of the curry and without them you wont get the same effect. Trust me. So with that being said….

What you’ll need:

  • 2 boneless skinless chicken breasts, diced
  • 3 tablespoons of green curry paste
  • Fresh limes
  • Kaffir lime leaves
  • Some chopped lemon grass chunks
  • One can of coconut milk
  • 100 ml of water
  • Salt
  • Sugar
  • One red or green chili pepper
  • Veggies: I use sugar snap peas, shitake mushrooms, chopped scallions–really use whatever veggies you love.
  • Some vegetable oil

What to do:

In a large saucepan, warm up some vegetable oil very hot and add the green curry paste. Warm the paste until it becomes hot and fragrant–about 2 minutes. Add the chicken cubes and stir to coat, and so all the chicken turns white. After about 5 minutes, add the coconut milk, the water, the lemongrass, sugar, salt, kaffir lime leaves and veggies. Lower the heat and let simmer for at least 10 minutes until all the chicken is cooked through and the dish is lovely and fragrant.

Serve over some fluffy white rice, and top with a wedge of lime and some chopped green onions!


* The mandolin was a specific Christmas gift request. My boyfriend claims he got me the only one that is completely accident proof–as im such a klutz in the kitchen–then he watched over me as I used it for the first time to ensure I didn’t chop my finger off. I chopped my finger off. NEVER BUY A MANDOLIN. 

This entry was posted in Asian, Daals and Curries, Uncategorized. Bookmark the permalink.

1 Response to Thai Green Chicken Curry (this is how I make it…)

  1. Leanne Rondeau says:

    Can you post more info about kaffir lime leaves? Hmmmmm……..where to buy them in the plateau? I will check in SEgals …. And this green curry paste? Perhaps Tao? Thanks for any ideas…

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