Green Thai Chicken Curry (From Scratch)
1 hr 17 min · 52 min active · makes ~2.65 kg · Medium · Thai
Green Thai Chicken Curry (From Scratch)
Green Thai curry made from scratch with fresh green chillies, galangal, lemongrass and ground coriander, serves four.
TOTAL TIME
1 hr 17 min
ACTIVE TIME
52 min
QUANTITY
~2.65 kg
DIFFICULTY
Medium
CUISINE
Thai
Who’s eating
A
Ingredients0/24
Tools0/5
Ingredients0/24 gathered · 4 servings
4piece
outer leaves removed3piece
7piece
4clove
3piece
1tsp
1tsp
0.5tsp
1tsp
30g
6tbsp
30g
30g
boneless and skinless700g
400ml
200ml
1tbsp
1tsp
150g
100g
1piece
freshly picked20g
600g
1piece
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 4piece | — | — | ||
| 2 | 3piece | outer leaves removed | — | ||
| 3 | 7piece | — | — | ||
| 4 | 4clove | — | — | ||
| 5 | 3piece | — | — | ||
| 6 | 1tsp | — | — | ||
| 7 | 1tsp | — | — | ||
| 8 | 0.5tsp | — | — | ||
| 9 | 1tsp | — | — | ||
| 10 | 30g | — | — | ||
| 11 | 6tbsp | — | — | ||
| 12 | 30g | — | — | ||
| 13 | 30g | — | — | ||
| 14 | 700g | boneless and skinless | — | ||
| 15 | 400ml | — | — | ||
| 16 | 200ml | — | — | ||
| 17 | 1tbsp | — | — | ||
| 18 | 1tsp | — | — | ||
| 19 | 150g | — | — | ||
| 20 | 100g | — | — | ||
| 21 | 1piece | — | — | ||
| 22 | 20g | freshly picked | — | ||
| 23 | 600g | — | — | ||
| 24 | 1piece | — | — |
Tools5 items
Serveware1 item
Hygiene
Wash your hands after the raw chicken thighs and chicken; disinfect the cutting board and knife after the raw chicken thighs.
Procedure53 steps
Green Curry Paste5 min
1 of 53
Add the 4 green chillies to the food processor
Green chillies · 4 piece
⏱ 15s
ResultGreen chilliesused in step 162 of 53
Add the 3 lemongrass stalks to the food processor
roughly chopped
Lemongrass stalk · 3 piece
⏱ 15s
ResultLemongrass stalksused in step 163 of 53
Add the 4 kaffir lime leaves to the food processor
central stems removed and roughly torn
Kaffir lime leaves · 4 piece
⏱ 15s
ResultKaffir lime leavesused in step 164 of 53
Add the 4 garlic cloves to the food processor
roughly chopped
Garlic clove · 4 clove
⏱ 15s
ResultGarlic clovesused in step 165 of 53
Add the 3 shallots to the food processor
roughly chopped
Shallots · 3 piece
⏱ 15s
ResultShallotsused in step 166 of 53
Add the ground coriander to the food processor
Ground coriander · 1 tsp
⏱ 10s
ResultGround corianderused in step 167 of 53
Add the ground cumin to the food processor
Ground cumin · 1 tsp
⏱ 10s
ResultGround cuminused in step 168 of 53
Add the white pepper to the food processor
White pepper · 0.5 tsp
⏱ 10s
ResultWhite pepperused in step 169 of 53
Add the shrimp paste to the food processor
Shrimp paste · 1 tsp
⏱ 10s
ResultShrimp pasteused in step 1610 of 53
Add the fresh coriander roots and stems to the food processor
roughly chopped
Fresh coriander roots and stems · 30 g
⏱ 15s
ResultFresh coriander roots and stemsused in step 1611 of 53
Add the groundnut oil to the food processor
Groundnut oil · 4 tbsp
⏱ 15s
ResultGroundnut oilused in step 1612 of 53
Rinse the fresh ginger
under cold running water
Fresh ginger · 30 g
⏱ 30s
ResultRinsed fresh ginger13 of 53
Add the rinsed fresh ginger to the food processor
roughly chopped
⏱ 15s
ResultFresh gingerused in step 1614 of 53
Rinse the galangal
under cold running water
Galangal · 30 g
⏱ 30s
ResultRinsed galangal15 of 53
Add the rinsed galangal to the food processor
roughly chopped
⏱ 15s
ResultGalangal16 of 53
Blend the green chillies, lemongrass stalks, kaffir lime leaves, garlic cloves, shallots, ground coriander, ground cumin, white pepper, shrimp paste, fresh coriander roots and stems, groundnut oil, fresh ginger and galangal
scraping down the sides as needed
Green chillies · step 1Lemongrass stalks · step 2Kaffir lime leaves · step 3Garlic cloves · step 4Shallots · step 5Ground coriander · step 6Ground cumin · step 7White pepper · step 8Shrimp paste · step 9Fresh coriander roots and stems · step 10Groundnut oil · step 11Fresh ginger · step 13Galangal · step 15
⏱ 2 min
ResultGreen curry pasteused in step 21Curry25 steps · 44 min
To Serve8 steps · 5 min
Total Time1 hr 17 min
| # | Product | Tool | Action |
|---|---|---|---|
| Green Curry Paste5 min | |||
| 1 | 4 piece | Add the 4 green chillies to the food processor⏱ 15sResultGreen chilliesused in step 16 | |
| 2 | 3 piece | Add the 3 lemongrass stalks to the food processor → roughly chopped⏱ 15sResultLemongrass stalksused in step 16 | |
| 3 | 4 piece | Add the 4 kaffir lime leaves to the food processor → central stems removed and roughly torn⏱ 15sResultKaffir lime leavesused in step 16 | |
| 4 | 4 clove | Add the 4 garlic cloves to the food processor → roughly chopped⏱ 15sResultGarlic clovesused in step 16 | |
| 5 | 3 piece | Add the 3 shallots to the food processor → roughly chopped⏱ 15sResultShallotsused in step 16 | |
| 6 | 1 tsp | Add the ground coriander to the food processor⏱ 10sResultGround corianderused in step 16 | |
| 7 | 1 tsp | Add the ground cumin to the food processor⏱ 10sResultGround cuminused in step 16 | |
| 8 | 0.5 tsp | Add the white pepper to the food processor⏱ 10sResultWhite pepperused in step 16 | |
| 9 | 1 tsp | Add the shrimp paste to the food processor⏱ 10sResultShrimp pasteused in step 16 | |
| 10 | 30 g | Add the fresh coriander roots and stems to the food processor → roughly chopped⏱ 15sResultFresh coriander roots and stemsused in step 16 | |
| 11 | 4 tbsp | Add the groundnut oil to the food processor⏱ 15sResultGroundnut oilused in step 16 | |
| 12 | 30 g | — | Rinse the fresh ginger → under cold running water⏱ 30sResultRinsed fresh ginger |
| 13 | Rinsed fresh gingerstep 12 | Add the rinsed fresh ginger to the food processor → roughly chopped⏱ 15sResultFresh gingerused in step 16 | |
| 14 | 30 g | — | Rinse the galangal → under cold running water⏱ 30sResultRinsed galangal |
| 15 | Rinsed galangalstep 14 | Add the rinsed galangal to the food processor → roughly chopped⏱ 15sResultGalangal | |
| 16 | Green chilliesstep 1 | Blend the green chillies, lemongrass stalks, kaffir lime leaves, garlic cloves, shallots, ground coriander, ground cumin, white pepper, shrimp paste, fresh coriander roots and stems, groundnut oil, fresh ginger and galangal → scraping down the sides as needed⏱ 2 minResultGreen curry pasteused in step 21 | |
| Lemongrass stalksstep 2 | |||
| Kaffir lime leavesstep 3 | |||
| Garlic clovesstep 4 | |||
| Shallotsstep 5 | |||
| Ground corianderstep 6 | |||
| Ground cuminstep 7 | |||
| White pepperstep 8 | |||
| Shrimp pastestep 9 | |||
| Fresh coriander roots and stemsstep 10 | |||
| Groundnut oilstep 11 | |||
| Fresh gingerstep 13 | |||
| Galangalstep 15 | |||
| Curry25 steps · 44 min | |||
| To Serve8 steps · 5 min | |||
| Total Time | 1 hr 17 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,020kcal | |
| 46g | |
| 67g | |
| 26g | |
| 66g | |
| 9g | |
| 7g | |
| 1,001mg |
Ingredients0/24
Tools0/5
thai · 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 and chicken; disinfect the cutting board and knife after the raw chicken thighs.
Serves4
Total1 hr 17 min
LevelMedium
Ingredients
- Green chillies4 piece
- Lemongrass stalk, outer leaves removed3 piece
- Kaffir lime leaves7 piece
- Garlic clove4 clove
- Shallots3 piece
- Ground coriander1 tsp
- Ground cumin1 tsp
- White pepper0.5 tsp
- Shrimp paste1 tsp
- Fresh coriander roots and stems30 g
- Groundnut oil6 tbsp
- Fresh ginger30 g
- Galangal30 g
- 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
- Coriander leaves, freshly picked20 g
- Cooked jasmine rice600 g
- Red chilli1 piece
Tools
Frying panChef's knifeFood processorServing bowlChopping board
Method
Green Curry Paste
1
Add the 4 green chillies to the food processor
Result · Green chillies · used in step 16
15sFood processorGreen chillies · 4 piece
2
Add the 3 lemongrass stalks to the food processor → roughly chopped
Result · Lemongrass stalks · used in step 16
15sFood processorLemongrass stalk · 3 piece
3
Add the 4 kaffir lime leaves to the food processor → central stems removed and roughly torn
Result · Kaffir lime leaves · used in step 16
15sFood processorKaffir lime leaves · 4 piece
4
Add the 4 garlic cloves to the food processor → roughly chopped
Result · Garlic cloves · used in step 16
15sFood processorGarlic clove · 4 clove
5
Add the 3 shallots to the food processor → roughly chopped
Result · Shallots · used in step 16
15sFood processorShallots · 3 piece
6
Add the ground coriander to the food processor
Result · Ground coriander · used in step 16
10sFood processorGround coriander · 1 tsp
7
Add the ground cumin to the food processor
Result · Ground cumin · used in step 16
10sFood processorGround cumin · 1 tsp
8
Add the white pepper to the food processor
Result · White pepper · used in step 16
10sFood processorWhite pepper · 0.5 tsp
9
Add the shrimp paste to the food processor
Result · Shrimp paste · used in step 16
10sFood processorShrimp paste · 1 tsp
10
Add the fresh coriander roots and stems to the food processor → roughly chopped
Result · Fresh coriander roots and stems · used in step 16
15sFood processorFresh coriander roots and stems · 30 g
11
Add the groundnut oil to the food processor
Result · Groundnut oil · used in step 16
15sFood processorGroundnut oil · 4 tbsp
12
Rinse the fresh ginger → under cold running water
30sFresh ginger · 30 g
13
Add the rinsed fresh ginger to the food processor → roughly chopped
Result · Fresh ginger · used in step 16
15sFood processorRinsed fresh ginger · step 12
14
Rinse the galangal → under cold running water
30sGalangal · 30 g
15
Add the rinsed galangal to the food processor → roughly chopped
15sFood processorRinsed galangal · step 14
16
Blend the green chillies, lemongrass stalks, kaffir lime leaves, garlic cloves, shallots, ground coriander, ground cumin, white pepper, shrimp paste, fresh coriander roots and stems, groundnut oil, fresh ginger and galangal → scraping down the sides as needed
Result · Green curry paste · used in step 21
2 minFood processorGreen chillies · step 1Lemongrass stalks · step 2Kaffir lime leaves · step 3Garlic cloves · step 4Shallots · step 5Ground coriander · step 6Ground cumin · step 7White pepper · step 8Shrimp paste · step 9Fresh coriander roots and stems · step 10Groundnut oil · step 11Fresh ginger · step 13Galangal · step 15
Curry
17
Chop the chicken thigh on the chopping board
Result · Bite-sized chicken pieces · used in step 29
3 minChefs knifeChicken thigh · 700 g
18
Add the groundnut oil to the frying pan
15sFrying panGroundnut oil · 2 tbsp
19
Heat the groundnut oil
medium heat1 minFrying pan
20
Add the green curry paste from the food processor to the heated groundnut oil
15sFrying panGreen curry paste · step 16
21
Sauté the green curry paste and heated groundnut oil → deepened in colour and very fragrant, stirring constantly
medium heat4 minFrying pan
22
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
23
Simmer the chicken stock mixture and fish sauce and palm sugar
medium heat3 minFrying pan
24
Add the bite-sized chicken pieces to the simmering curry base
15sFrying panBite-sized chicken pieces · step 17
25
Simmer the chicken in curry sauce → cooked through and sauce thickened slightly, stirring occasionally
medium heat17 minFrying pan
26
Rinse the courgette → under cold running water
30sCourgette · 150 g
27
Add the rinsed courgette to the simmered chicken curry → sliced into half-moons
15sFrying panRinsed courgette · step 32
28
Simmer the chicken curry with courgette → courgette just tender
medium heat5 minFrying pan
29
Rinse the baby spinach → under cold running water
30sBaby spinach · 100 g
30
Add the rinsed baby spinach to the chicken curry with tender vegetables
15sFrying panRinsed baby spinach · step 36
31
Stir the chicken curry with spinach
2 minFrying pan
32
Rinse the lime → under cold running water
Result · Rinsed lime · used in step 43
30sLime · 1 piece
33
Juice the rinsed lime
30sChefs knifeRinsed lime · step 40
34
Add the lime juice to the curry with wilted spinach → lime juice stirred through
15sFrying panLime juice · step 43
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 49
1 minFrying pan
To Serve
36
Add the coriander leaves
Result · Coriander leaves for garnish · used in step 53
1 minCoriander leaves · 20 g
37
Add the cooked jasmine rice to the serving bowl
30sServing bowlCooked jasmine rice · 600 g
38
Add the seasoned curry from the frying pan to the rice → ladle curry over rice
30sServing bowlSeasoned curry · step 45
39
Rinse the red chilli → under cold running water
30sRed chilli · 1 piece
40
Slice the rinsed red chilli on the chopping board → thinly sliced
1 minChefs knifeRinsed red chilli · step 50
41
Garnish the curry over rice with the sliced red chilli in the serving bowl
30sServing bowlSliced red chilli · step 51
42
Garnish the garnished curry with the coriander leaves for garnish
Result · Green Thai Chicken Curry (From Scratch)
30sServing bowlCoriander leaves for garnish · step 47
Printed 13 September 2026