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Thai Green chicken curry

A fragrant and flavourful Thai green  Chicken curry . A delightful combination of galangal, lemon grass, lime leaves , green paste and Creamy coconut milk  making this a delectable curry that is truly satisfying,yet an exciting meal. Perfect with some rice , bringing the authentic taste of Thailand to your table.

For the green masala

40 grams coriander leaves with stem

6 Thai chillies (red  Bird eye Chillies)

6 shallots ( used the bulbs of the spring onion)

1 inch galangal mashed

1 lemon grass bulb mashed (4 inch) ( half of the whole bulb)

1 tablespoon ginger garlic paste

2 teaspoon coriander seeds

1/2 teaspoon of cumin seeds

1 teaspoon of pepper corn

1/2 inch cinnamon stick

4 cloves

1/2 star anise

1/2 teaspoon of turmeric powder

Grind to paste with just enough water and keep aside.

For the chicken curry

500 grams chicken pieces

1 Onion sliced

1 tomato sliced

2 Thai  lime leaves

25 Thai pea eggplants

2 medium size potatoes


Step 1

Clean, wash the chicken well. Marinate the chicken pieces with 1/4 teaspoon of chilli powder, salt to taste and 1/4 teaspoon of turmeric powder.

Heat up a pan with some oil, sear the chicken and keep aside.( Sear the chicken: frying the chicken not completely, this technique is used to lock the juices of the meat for a tender texture and great flavour)

Step 2

In the same pan sauté the Onions until they turn lightly brown . Add the sliced tomatoes and stir fry. Now mix in the ground green paste and 200 ml water. Allow to cook for a minute on medium flame.

Step 3

Add the chopped potatoes and Thai pea eggplants, mix well. Add the chicken pieces and cook till done.

Step 4

Add the greens of the spring onion , 200 ml coconut milk and lime leaves. Cook for another 2 minutes.

Serve with rice

Thai chicken red paste curry

Video link

Recipe link


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