The perfect Thai green curry

This easy recipe is guaranteed to give you the authentic, fuss-free south-east Asian favourite in minutes. Green curry paste is the base of all of the flavours, with green chillies lending their intense, fresh green flavour.


5cm piece fresh ginger
2 finely chopped green chillies
1 cup fresh coriander
(For serving) extra coriander
4 peeled and crushed cloves of garlic
Juice of half a lemon
4 finely sliced spring onions
¼ cup olive or canola oil
(for frying) 2 tbsp extra oil
1 x 400ml can coconut milk
1 cup chicken stock
2 tsp brown sugar
1-2 tbsp soy sauce
4 skinless chicken breasts
½ cup of mangetout
½ cup of courgettes
½ cup of patty pans
½ cup of baby corn
(For serving) fresh basil leaves


  • Grind the grated ginger, chillies, cup of coriander, garlic, lemon juice and spring onions in a pestle and mortar (or blender) with ¼ cup oil into a smooth paste.
  • Fry the paste with 2 tbsp olive oil in a large pan on medium heat for a minute or two until the paste is fragrant but not coloured.
  • Pour in the coconut milk and chicken stock, and simmer gently on medium-low heat until reduced by half and slightly thickened.
  • Cube the chicken pieces and add them to the sauce, allowing to simmer for
  • 8-10 minutes until tender and cooked through.
  • In the last 5 minutes, add the vegetables to cook.
  • Remove from heat and serve on fluffy white rice, with chopped fresh coriander and basil leaves on the side.


  • Chicken and fish – the white meats that aren’t as rich in flavour – are favoured in green curries. Beef and duck are more commonly served with a red curry.
  • If the curry sauce is too runny, grind cashew nuts in a food processor and add to the sauce – it’s a wonderful thickener as well as adding nutrition and extra flavour.
  • Curries are best when made the day before and left to cool properly overnight, allowing the beautiful flavours to develop and marry together. Slowly reheat over a gentle heat.

Recipe by Hannah Lewry. First published in City Press.

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