Green Thai Chicken Curry (From Scratch)

Name: Green Thai Chicken Curry (From Scratch)
Total time: 44 min
Yield: 4 servings
Cuisine: thai
Ingredients: 4 piece Green chillies; 3 piece Lemongrass stalk, outer leaves removed; 4 piece Kaffir lime leaves; 4 clove Garlic clove; 3 piece Shallots; 30 g Fresh ginger; 30 g Galangal; 1 tsp Ground coriander; 1 tsp Ground cumin; 0.5 tsp White pepper; 1 tsp Shrimp paste; 30 g Fresh coriander roots and stems; 4 tbsp Groundnut oil; 700 g Chicken thigh, boneless and skinless; 2 tbsp Groundnut oil; 400 ml Coconut milk; 200 ml Chicken stock; 3 piece Kaffir lime leaves; 1 tbsp Fish sauce; 1 tsp Palm sugar; 150 g Courgette; 100 g Baby spinach; 1 piece Lime; 1 piece Red chilli; 20 g Coriander leaves, freshly picked; 600 g Cooked jasmine rice

Green Thai curry made from scratch with fresh green chillies, galangal, lemongrass and ground coriander, serves four.

TOTAL TIME

44 min

ACTIVE TIME

25 min

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Ingredients0/24

Ingredients

24 items · 4 servings

1Green chillies4piece

2Lemongrass stalk3pieceouter leaves removed

3Kaffir lime leaves7piece

4Garlic clove4clove

5Shallots3piece

6Fresh ginger30g

7Galangal30g

8Ground coriander1tsp

9Ground cumin1tsp

10White pepper0.5tsp

11Shrimp paste1tsp

12Fresh coriander roots and stems30g

13Groundnut oil6tbsp

14Chicken thigh700gboneless and skinless

15Coconut milk400ml

16Chicken stock200ml

17Fish sauce1tbsp

18Palm sugar1tsp

19Courgette150g

20Baby spinach100g

21Lime1piece

22Red chilli1piece

23Coriander leaves20gfreshly picked

24Cooked jasmine rice600g

#	Quantity	Unit	Notes	State
1	4	piece	—	—
2	3	piece	outer leaves removed	—
3	7	piece	—	—
4	4	clove	—	—
5	3	piece	—	—
6	30	g	—	—
7	30	g	—	—
8	1	tsp	—	—
9	1	tsp	—	—
10	0.5	tsp	—	—
11	1	tsp	—	—
12	30	g	—	—
13	6	tbsp	—	—
14	700	g	boneless and skinless	—
15	400	ml	—	—
16	200	ml	—	—
17	1	tbsp	—	—
18	1	tsp	—	—
19	150	g	—	—
20	100	g	—	—
21	1	piece	—	—
22	1	piece	—	—
23	20	g	freshly picked	—
24	600	g	—	—

Tools

5 items

Hygiene

Wash your hands after the raw chicken thighs; disinfect the cutting board and knife after the raw chicken thighs.

Procedure

43 steps

Green Curry Paste4 min

the green chillies to the food processor

Green chillies · 4 piece

⏱ 15s

the lemongrass stalk to the food processor → roughly chopped

Lemongrass stalk · 3 piece

⏱ 15s

the kaffir lime leaves to the food processor → central stems removed and roughly torn

Kaffir lime leaves · 4 piece

⏱ 15s

the garlic clove to the food processor → roughly chopped

Garlic clove · 4 clove

⏱ 15s

the shallots to the food processor → roughly chopped

Shallots · 3 piece

⏱ 15s

the fresh ginger to the food processor → roughly chopped

Fresh ginger · 30 g

⏱ 15s

the galangal to the food processor → roughly chopped

Galangal · 30 g

⏱ 15s

the ground coriander, ground cumin, white pepper and shrimp paste to the food processor

Ground coriander · 1 tspGround cumin · 1 tspWhite pepper · 0.5 tspShrimp paste · 1 tsp

⏱ 40s

the fresh coriander roots and stems to the food processor → roughly chopped

Fresh coriander roots and stems · 30 g

⏱ 15s

the groundnut oil to the food processor

Groundnut oil · 4 tbsp

⏱ 15s

the green chillies, lemongrass stalks, kaffir lime leaves, garlic cloves, shallots, fresh ginger, galangal, ground coriander, ground cumin, white pepper, shrimp paste, fresh coriander roots and stems and groundnut oil → scraping down the sides as needed

Result · Green curry paste · used in step 19

⏱ 2 min

Curry41 min

the chicken thigh on the chopping board

Chicken thigh · 700 g

Result · Bite-sized chicken pieces · used in step 27

⏱ 3 min

your hands with soap — you've been handling raw chicken thighs

⏱ 30s

the groundnut oil to the frying pan

Groundnut oil · 2 tbsp

⏱ 15s

the groundnut oil

⏱ 1 min

the green curry paste from the food processor to the frying pan

Green curry paste · step 14

⏱ 15s

the shrimp paste mixture → deepened in colour and very fragrant, stirring constantly

⏱ 4 min

the coconut milk, chicken stock, kaffir lime leaves, fish sauce and palm sugar to the frying pan

Coconut milk · 400 mlChicken stock · 200 mlKaffir lime leaves · 3 pieceFish sauce · 1 tbspPalm sugar · 1 tsp

⏱ 1 min

the shrimp paste and fish sauce mixture

⏱ 3 min

the bite-sized chicken pieces to the frying pan

Bite-sized chicken pieces · step 15

⏱ 15s

the chicken in curry sauce → cooked through and sauce thickened slightly, stirring occasionally

⏱ 17 min

the courgette to the frying pan → sliced into half-moons

Courgette · 150 g

⏱ 15s

the chicken curry with courgette → courgette just tender

⏱ 5 min

the baby spinach to the frying pan

Baby spinach · 100 g

⏱ 15s

the chicken curry with spinach

⏱ 2 min

and disinfect the cutting board — it's held raw chicken thighs

⏱ 1 min

and disinfect the knife — it's cut raw chicken thighs

⏱ 30s

the lime

Lime · 1 piece

⏱ 30s

the lime juice to the frying pan → lime juice stirred through

Lime juice · step 35

⏱ 15s

the green Thai chicken curry → adjust with additional fish sauce, lime juice, or palm sugar as needed

Result · Seasoned curry · used in step 41

⏱ 1 min

To Serve4 min

the red chilli on the chopping board → thinly sliced

Red chilli · 1 piece

Result · Sliced red chilli · used in step 42

⏱ 1 min

the coriander leaves

Coriander leaves · 20 g

Result · Coriander leaves for garnish · used in step 43

⏱ 1 min

the cooked jasmine rice to the serving bowl

Cooked jasmine rice · 600 g

⏱ 30s

the seasoned curry from the frying pan to the serving bowl → ladle curry over rice

Seasoned curry · step 37

⏱ 30s

the curry over rice with the sliced red chilli in the serving bowl

Sliced red chilli · step 38

⏱ 30s

the garnished curry with the coriander leaves for garnish

Coriander leaves for garnish · step 39

Result · Green Thai Chicken Curry (From Scratch)

⏱ 30s

Total Time44 min

#	Product	Quantity	Unit	Tool / Setting	Time / °C	Instruction
Green Curry Paste4 min
1		4	piece		15s	the green chillies to the food processor
2		3	piece		15s	the lemongrass stalk to the food processor → roughly chopped
3		4	piece		15s	the kaffir lime leaves to the food processor → central stems removed and roughly torn
4		4	clove		15s	the garlic clove to the food processor → roughly chopped
5		3	piece		15s	the shallots to the food processor → roughly chopped
6		30	g		15s	the fresh ginger to the food processor → roughly chopped
7		30	g		15s	the galangal to the food processor → roughly chopped
8		1	tsp		40s	the ground coriander, ground cumin, white pepper and shrimp paste to the food processor
		1	tsp
		0.5	tsp
		1	tsp
9		30	g		15s	the fresh coriander roots and stems to the food processor → roughly chopped
10		4	tbsp		15s	the groundnut oil to the food processor
11	—	—	—		2 min	the green chillies, lemongrass stalks, kaffir lime leaves, garlic cloves, shallots, fresh ginger, galangal, ground coriander, ground cumin, white pepper, shrimp paste, fresh coriander roots and stems and groundnut oil → scraping down the sides as neededResult · Green curry paste · used in step 19
Curry41 min
12		700	g		3 min	the chicken thigh on the chopping boardResult · Bite-sized chicken pieces · used in step 27
13	—	—	—	—	30s	your hands with soap — you've been handling raw chicken thighs
14		2	tbsp		15s	the groundnut oil to the frying pan
15	—	—	—		1 min	the groundnut oil
16	Green curry pastestep 14	—	—		15s	the green curry paste from the food processor to the frying pan
17	—	—	—		4 min	the shrimp paste mixture → deepened in colour and very fragrant, stirring constantly
18		400	ml		1 min	the coconut milk, chicken stock, kaffir lime leaves, fish sauce and palm sugar to the frying pan
		200	ml
		3	piece
		1	tbsp
		1	tsp
19	—	—	—		3 min	the shrimp paste and fish sauce mixture
20	Bite-sized chicken piecesstep 15	—	—		15s	the bite-sized chicken pieces to the frying pan
21	—	—	—		17 min	the chicken in curry sauce → cooked through and sauce thickened slightly, stirring occasionally
22		150	g		15s	the courgette to the frying pan → sliced into half-moons
23	—	—	—		5 min	the chicken curry with courgette → courgette just tender
24		100	g		15s	the baby spinach to the frying pan
25	—	—	—		2 min	the chicken curry with spinach
26	—	—	—		1 min	and disinfect the cutting board — it's held raw chicken thighs
27	—	—	—		30s	and disinfect the knife — it's cut raw chicken thighs
28		1	piece		30s	the lime
29	Lime juicestep 35	—	—		15s	the lime juice to the frying pan → lime juice stirred through
30	—	—	—		1 min	the green Thai chicken curry → adjust with additional fish sauce, lime juice, or palm sugar as neededResult · Seasoned curry · used in step 41
To Serve4 min
31		1	piece		1 min	the red chilli on the chopping board → thinly slicedResult · Sliced red chilli · used in step 42
32		20	g	—	1 min	the coriander leavesResult · Coriander leaves for garnish · used in step 43
33		600	g		30s	the cooked jasmine rice to the serving bowl
34	Seasoned currystep 37	—	—		30s	the seasoned curry from the frying pan to the serving bowl → ladle curry over rice
35	Sliced red chillistep 38	—	—		30s	the curry over rice with the sliced red chilli in the serving bowl
36	Coriander leaves for garnishstep 39	—	—		30s	the garnished curry with the coriander leaves for garnishResult · Green Thai Chicken Curry (From Scratch)
Total Time						44 min

Nutrition

per serving

Estimated · pre-cooking · 77% ingredients covered

Nutrient	Per serving
	990kcal
	45g
	67g
	26g
	59g
	6g
	6g
	984mg

Ingredients0/24

Tools0/0

Recipe

Green Thai Chicken Curry (From Scratch)

Green Thai curry made from scratch with fresh green chillies, galangal, lemongrass and ground coriander, serves four.

HygieneWash your hands after the raw chicken thighs; disinfect the cutting board and knife after the raw chicken thighs.

Serves4

Total44 min

LevelMedium

Ingredients

Green chillies4 piece
Lemongrass stalk, outer leaves removed3 piece
Kaffir lime leaves7 piece
Garlic clove4 clove
Shallots3 piece
Fresh ginger30 g
Galangal30 g
Ground coriander1 tsp
Ground cumin1 tsp
White pepper0.5 tsp
Shrimp paste1 tsp
Fresh coriander roots and stems30 g
Groundnut oil6 tbsp
Chicken thigh, boneless and skinless700 g
Coconut milk400 ml
Chicken stock200 ml
Fish sauce1 tbsp
Palm sugar1 tsp
Courgette150 g
Baby spinach100 g
Lime1 piece
Red chilli1 piece
Coriander leaves, freshly picked20 g
Cooked jasmine rice600 g

Tools

Food processor · Chefs knife · Frying pan · Cutting board · Serving bowl

Method

Green Curry Paste

Add the green chillies to the food processor

15sFood processorGreen chillies · 4 piece

Add the lemongrass stalk to the food processor → roughly chopped

15sFood processorLemongrass stalk · 3 piece

Add the kaffir lime leaves to the food processor → central stems removed and roughly torn

15sFood processorKaffir lime leaves · 4 piece

Add the garlic clove to the food processor → roughly chopped

15sFood processorGarlic clove · 4 clove

Add the shallots to the food processor → roughly chopped

15sFood processorShallots · 3 piece

Add the fresh ginger to the food processor → roughly chopped

15sFood processorFresh ginger · 30 g

Add the galangal to the food processor → roughly chopped

15sFood processorGalangal · 30 g

Add the ground coriander, ground cumin, white pepper and shrimp paste to the food processor

40sFood processorGround coriander · 1 tspGround cumin · 1 tspWhite pepper · 0.5 tspShrimp paste · 1 tsp

Add the fresh coriander roots and stems to the food processor → roughly chopped

15sFood processorFresh coriander roots and stems · 30 g

Add the groundnut oil to the food processor

15sFood processorGroundnut oil · 4 tbsp

Blend the green chillies, lemongrass stalks, kaffir lime leaves, garlic cloves, shallots, fresh ginger, galangal, ground coriander, ground cumin, white pepper, shrimp paste, fresh coriander roots and stems and groundnut oil → scraping down the sides as needed

Result · Green curry paste · used in step 19

2 minFood processor

Curry

Chop the chicken thigh on the chopping board

Result · Bite-sized chicken pieces · used in step 27

3 minChefs knifeChicken thigh · 700 g

Wash your hands with soap — you've been handling raw chicken thighs

30s

Add the groundnut oil to the frying pan

15sFrying panGroundnut oil · 2 tbsp

Heat the groundnut oil

1 minFrying pan

Add the green curry paste from the food processor to the frying pan

15sFrying panGreen curry paste · step 14

Sauté the shrimp paste mixture → deepened in colour and very fragrant, stirring constantly

4 minFrying pan

Add the coconut milk, chicken stock, kaffir lime leaves, fish sauce and palm sugar to the frying pan

1 minFrying panCoconut milk · 400 mlChicken stock · 200 mlKaffir lime leaves · 3 pieceFish sauce · 1 tbspPalm sugar · 1 tsp

Simmer the shrimp paste and fish sauce mixture

3 minFrying pan

Add the bite-sized chicken pieces to the frying pan

15sFrying panBite-sized chicken pieces · step 15

Simmer the chicken in curry sauce → cooked through and sauce thickened slightly, stirring occasionally

17 minFrying pan

Add the courgette to the frying pan → sliced into half-moons

15sFrying panCourgette · 150 g

Simmer the chicken curry with courgette → courgette just tender

5 minFrying pan

Add the baby spinach to the frying pan

15sFrying panBaby spinach · 100 g

Stir the chicken curry with spinach

2 minFrying pan

Wash and disinfect the cutting board — it's held raw chicken thighs

1 minCutting board

Wash and disinfect the knife — it's cut raw chicken thighs

30sChefs knife

Juice the lime

30sChefs knifeLime · 1 piece

Add the lime juice to the frying pan → lime juice stirred through

15sFrying panLime juice · step 35

Taste the green Thai chicken curry → adjust with additional fish sauce, lime juice, or palm sugar as needed

Result · Seasoned curry · used in step 41

1 minFrying pan

To Serve

Slice the red chilli on the chopping board → thinly sliced

Result · Sliced red chilli · used in step 42

1 minChefs knifeRed chilli · 1 piece

Add the coriander leaves

Result · Coriander leaves for garnish · used in step 43

1 minCoriander leaves · 20 g

Add the cooked jasmine rice to the serving bowl

30sServing bowlCooked jasmine rice · 600 g

Add the seasoned curry from the frying pan to the serving bowl → ladle curry over rice

30sServing bowlSeasoned curry · step 37

Garnish the curry over rice with the sliced red chilli in the serving bowl

30sServing bowlSliced red chilli · step 38

Garnish the garnished curry with the coriander leaves for garnish

Result · Green Thai Chicken Curry (From Scratch)

30sServing bowlCoriander leaves for garnish · step 39

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