Thai Green Chicken Curry
Thai green curry with chicken thighs, lemongrass, and coconut milk served over jasmine rice. Serves 4.
TOTAL TIME
36 min
ACTIVE TIME
21 min
QUANTITY
5 pieces · ~3.2 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/15
Tools0/18
Ingredients0/15 gathered · 4 servings
320g
600ml
2piece
20g
200g200g
2piece
800g
2tbsp4tbsp
8piece
800ml
3tbsp
2tbsp
20g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 320g | — | — | |
| 2 | | 600ml | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 20g | — | — | |
| 5 | | 200g | — | — | |
| 6 | 200g | — | — | ||
| 7 | | 2piece | — | — | |
| 8 | | 800g | — | — | |
| 9 | | 2tbsp | — | — | |
| 10 | 4tbsp | — | — | ||
| 11 | 8piece | — | — | ||
| 12 | | 800ml | — | — | |
| 13 | | 3tbsp | — | — | |
| 14 | | 2tbsp | — | — | |
| 15 | | 20g | — | — |
Tools20 items
Serveware1 item
Procedure45 steps
1 of 45
Tip the rice into the sieve.
Jasmine rice · 320 g
⏱ 5s
ResultJasmine rice2 of 45
Rinse under cold running water until it runs almost clear.
⏱ 1 min
ResultRinsed jasmine rice3 of 45
Tip the rice into the medium saucepan.
⏱ 10s
ResultRinsed jasmine rice4 of 45
Pour in 480 ml of cold water.
Water · 480 ml⏱ 10s
ResultRice and water5 of 45
Bring to the boil over a high heat.
⏱ 4 min
ResultBoiling rice6 of 45
Turn the heat to its lowest setting and fit the lid.
⏱ 10s
7 of 45
Cook for 15 minutes without lifting the lid, then take it off the heat.
⏱ 15 min
ResultSteamed jasmine rice8 of 45
Leave the rice covered, off the heat, for 10 minutes while the curry finishes.
⏱ 10 min
ResultRested jasmine rice9 of 45
While the rice cooks, lay the lemongrass on the chopping board.
Lemongrass stalk · 2 piece
⏱ 5s
ResultLemongrass stalkused in step 1111 of 45
Bruise the lemongrass with the flat of the knife and cut it into 5 cm lengths.
⏱ 25s
ResultSliced lemongrass15 of 45
Lay the courgette on the chopping board.
Courgette · 200 g⏱ 5s
ResultCourgette16 of 45
Slice the courgette into half-moons about 1 cm thick.
⏱ 40s
ResultSliced courgette18 of 45
Lay the small Thai aubergines on the chopping board.
Thai aubergines · 200 g
⏱ 5s
ResultThai aubergines19 of 45
Cut off the stalks and quarter the aubergines.
⏱ 45s
ResultQuartered Thai aubergines21 of 45
Lay the chillies on the chopping board.
Red chilli · 2 piece⏱ 5s
ResultRed chilli22 of 45
Slice the chillies thinly on the diagonal.
⏱ 30s
ResultThinly sliced red chilli24 of 45
Lay the boneless, skinless chicken thighs on the chopping board.
Boneless skinless chicken thighs · 800 g⏱ 10s
ResultBoneless skinless chicken thighs26 of 45
Pour the oil into the large deep frying pan.
Vegetable oil · 2 tbsp
⏱ 5s
ResultVegetable oil27 of 45
Heat over a medium-high heat until it shimmers.
⏱ 1 min
ResultHeated Vegetable Oil28 of 45
Add the curry paste.
Thai green curry paste · 4 tbsp
⏱ 10s
ResultHeated Vegetable Oil and thai green curry paste29 of 45
Add the lemongrass and galangal.
⏱ 5s
ResultPaste with aromatics30 of 45
Add the lime leaves, torn in half.
Kaffir lime leaf · 8 piece
⏱ 5s
ResultCurry base with lime leaves31 of 45
Fry for about 90 seconds, stirring, until fragrant and the oil starts to separate.
⏱ 1 min 30s
ResultFragrant curry base33 of 45
Stir-fry for 2 minutes, until the chicken is coated and sealed.
⏱ 2 min
ResultPaste-coated chicken34 of 45
Pour in the coconut milk.
Coconut milk · 800 ml⏱ 15s
ResultChicken in coconut milk35 of 45
Add 120 ml of water.
Water · 120 ml⏱ 5s
ResultCurry liquid36 of 45
Add 2 tablespoons of the fish sauce.
Fish sauce · 2 tbsp⏱ 5s
ResultSalted curry37 of 45
Add the palm sugar and stir until it dissolves.
Palm sugar · 2 tbsp⏱ 20s
ResultSeasoned green curry38 of 45
Simmer gently for 10 minutes, stirring now and then.
⏱ 10 min
ResultSimmered green curry40 of 45
Simmer for about 5 minutes more, until the vegetables are just tender and the thickest piece of chicken reads 74 °C; give it a little longer if needed.
⏱ 5 min
ResultGreen chicken curry41 of 45
Stir in the Thai basil leaves and turn off the heat.
Thai basil leaves · 20 g⏱ 10s
ResultGreen curry with basil42 of 45
Taste, and stir in the last tablespoon of fish sauce if it needs more salt; curry pastes vary.
Fish sauce · 1 tbsp
⏱ 20s
ResultSeasoned curry with basil43 of 45
Fish out the lemongrass, galangal and lime leaves onto a small plate; they flavour the curry but are too tough to eat.
⏱ 40s
ResultSeasoned curry with basilused in step 4744 of 45
Throw away the aromatics.
⏱ 5s
45 of 45
Take off the lid and fluff the rice with the fork.
⏱ 20s
ResultFluffed jasmine riceTotal Time36 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 320 g | | Tip the rice into the sieve.⏱ 5sResultJasmine rice |
| 2 | Jasmine ricestep 1 | | Rinse under cold running water until it runs almost clear.⏱ 1 minResultRinsed jasmine rice |
| 3 | Rinsed jasmine ricestep 2 | | Tip the rice into the medium saucepan.⏱ 10sResultRinsed jasmine rice |
| 4 | 480 ml | | Pour in 480 ml of cold water.⏱ 10sResultRice and water |
| 5 | — | | Bring to the boil over a high heat.⏱ 4 minResultBoiling rice |
| 6 | — | | Turn the heat to its lowest setting and fit the lid.⏱ 10s |
| 7 | — | | Cook for 15 minutes without lifting the lid, then take it off the heat.⏱ 15 minResultSteamed jasmine rice |
| 8 | — | | Leave the rice covered, off the heat, for 10 minutes while the curry finishes.⏱ 10 minResultRested jasmine rice |
| 9 | 2 piece | | While the rice cooks, lay the lemongrass on the chopping board.⏱ 5sResultLemongrass stalkused in step 11 |
| 10 | 20 g | | Lay the galangal beside the lemongrass.⏱ 5sResultGalangalused in step 13 |
| 11 | Lemongrass stalkstep 9 | | Bruise the lemongrass with the flat of the knife and cut it into 5 cm lengths.⏱ 25sResultSliced lemongrass |
| 12 | Sliced lemongrassstep 11 |  | Put the lemongrass in the small bowl.⏱ 5sResultSliced lemongrass |
| 13 | Galangalstep 10 | | Slice the galangal thinly.⏱ 20sResultSliced galangal |
| 14 | Sliced galangalstep 13 | | Add the galangal to the lemongrass.⏱ 5sResultLemongrass and galangalused in step 29 |
| 15 | 200 g | | Lay the courgette on the chopping board.⏱ 5sResultCourgette |
| 16 | Courgettestep 15 | | Slice the courgette into half-moons about 1 cm thick.⏱ 40sResultSliced courgette |
| 17 | Sliced courgettestep 16 |  | Put the courgette in the medium bowl.⏱ 5sResultSliced courgette |
| 18 | 200 g | | Lay the small Thai aubergines on the chopping board.⏱ 5sResultThai aubergines |
| 19 | Thai auberginesstep 18 | | Cut off the stalks and quarter the aubergines.⏱ 45sResultQuartered Thai aubergines |
| 20 | Quartered Thai auberginesstep 19 | | Add them to the courgette.⏱ 5sResultCurry vegetablesused in step 39 |
| 21 | 2 piece | | Lay the chillies on the chopping board.⏱ 5sResultRed chilli |
| 22 | Red chillistep 21 | | Slice the chillies thinly on the diagonal.⏱ 30sResultThinly sliced red chilli |
| 23 | Thinly sliced red chillistep 22 | | Put the chilli in a second small bowl.⏱ 5sResultThinly sliced red chilliused in step 48 |
| 24 | 800 g | | Lay the boneless, skinless chicken thighs on the chopping board.⏱ 10sResultBoneless skinless chicken thighs |
| 25 | Boneless skinless chicken thighsstep 24 |  | Cut the chicken into bite-sized strips.⏱ 3 minResultChicken stripsused in step 32 |
| 26 | 2 tbsp | | Pour the oil into the large deep frying pan.⏱ 5sResultVegetable oil |
| 27 | — | | Heat over a medium-high heat until it shimmers.⏱ 1 minResultHeated Vegetable Oil |
| 28 | 4 tbsp | | Add the curry paste.⏱ 10sResultHeated Vegetable Oil and thai green curry paste |
| 29 | Lemongrass and galangalstep 14 | | Add the lemongrass and galangal.⏱ 5sResultPaste with aromatics |
| 30 | 8 piece | | Add the lime leaves, torn in half.⏱ 5sResultCurry base with lime leaves |
| 31 | — | | Fry for about 90 seconds, stirring, until fragrant and the oil starts to separate.⏱ 1 min 30sResultFragrant curry base |
| 32 | Chicken stripsstep 25 | | Add the chicken.⏱ 15sResultChicken in curry base |
| 33 | — | | Stir-fry for 2 minutes, until the chicken is coated and sealed.⏱ 2 minResultPaste-coated chicken |
| 34 | 800 ml | | Pour in the coconut milk.⏱ 15sResultChicken in coconut milk |
| 35 | 120 ml | | Add 120 ml of water.⏱ 5sResultCurry liquid |
| 36 | 2 tbsp | | Add 2 tablespoons of the fish sauce.⏱ 5sResultSalted curry |
| 37 | 2 tbsp | | Add the palm sugar and stir until it dissolves.⏱ 20sResultSeasoned green curry |
| 38 | — | | Simmer gently for 10 minutes, stirring now and then.⏱ 10 minResultSimmered green curry |
| 39 | Curry vegetablesstep 20 | | Add the courgette and aubergines.⏱ 10sResultCurry with vegetables |
| 40 | — | | Simmer for about 5 minutes more, until the vegetables are just tender and the thickest piece of chicken reads 74 °C; give it a little longer if needed.⏱ 5 minResultGreen chicken curry |
| 41 | 20 g | | Stir in the Thai basil leaves and turn off the heat.⏱ 10sResultGreen curry with basil |
| 42 | 1 tbsp | | Taste, and stir in the last tablespoon of fish sauce if it needs more salt; curry pastes vary.⏱ 20sResultSeasoned curry with basil |
| 43 | Seasoned curry with basilstep 42 | | Fish out the lemongrass, galangal and lime leaves onto a small plate; they flavour the curry but are too tough to eat.⏱ 40sResultSeasoned curry with basilused in step 47 |
| 44 | — | | Throw away the aromatics.⏱ 5s |
| 45 | — | | Take off the lid and fluff the rice with the fork.⏱ 20sResultFluffed jasmine rice |
| Total Time | 36 min | ||
Serving
- Spoon the rice into 4 bowls.
- Ladle the curry over the rice.
- Scatter the sliced chilli over and serve.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,209kcal | |
| 48g | |
| 89g | |
| 55g | |
| 63g | |
| 17g | |
| 8g | |
| 1,308mg |
Ingredients0/15
Tools0/18
Recipe
Thai Green Chicken Curry
Thai green curry with chicken thighs, lemongrass, and coconut milk served over jasmine rice. Serves 4.
What you’ll doYou will cook jasmine rice and, while it cooks and rests, prepare the aromatics, vegetables and boneless chicken thighs. The curry paste is fried with lemongrass, galangal and lime leaves, then the chicken, coconut milk, some of the fish sauce and the palm sugar go in to simmer before the vegetables. Taste and finish the seasoning, then fish out the aromatics before serving.
Serves4
Total36 min
LevelMedium
Ingredients
- Jasmine rice320 g
- Water600 ml
- Lemongrass stalk2 piece
- Galangal20 g
- Courgette200 g
- Thai aubergines200 g
- Red chilli2 piece
- Boneless skinless chicken thighs800 g
- Vegetable oil2 tbsp
- Thai green curry paste4 tbsp
- Kaffir lime leaf8 piece
- Coconut milk800 ml
- Fish sauce3 tbsp
- Palm sugar2 tbsp
- Thai basil leaves20 g
Tools
SpoonPan lidSieveLemongrass bowl (small bowl)Thinly red bowl (small bowl)Saucepan lidSmall plateChef's knifeMedium bowlSkewerSlotted spoonWooden spoonLarge deep frying panCooking thermometerLadleServing bowlForkMedium saucepanChopping boardSkewers
Method
1
Tip the rice into the sieve.
5sSieveJasmine rice · 320 g
2
Rinse under cold running water until it runs almost clear.
1 minSieveJasmine rice · step 1
3
Tip the rice into the medium saucepan.
10sMedium saucepanRinsed jasmine rice · step 2
4
Pour in 480 ml of cold water.
10sMedium saucepanWater · 480 ml
5
Bring to the boil over a high heat.
4 minMedium saucepan
6
Turn the heat to its lowest setting and fit the lid.
10sMedium saucepan, Saucepan lid
7
Cook for 15 minutes without lifting the lid, then take it off the heat.
15 minMedium saucepan
8
Leave the rice covered, off the heat, for 10 minutes while the curry finishes.
10 minMedium saucepan
9
While the rice cooks, lay the lemongrass on the chopping board.
Result · Lemongrass stalk · used in step 11
5sChopping boardLemongrass stalk · 2 piece
10
Lay the galangal beside the lemongrass.
Result · Galangal · used in step 13
5sChopping boardGalangal · 20 g
11
Bruise the lemongrass with the flat of the knife and cut it into 5 cm lengths.
25sChopping board, Chefs knifeLemongrass stalk · step 9
12
Put the lemongrass in the small bowl.
5sLemongrass bowl (small bowl)Sliced lemongrass · step 11
13
Slice the galangal thinly.
20sChopping board, Chefs knifeGalangal · step 10
14
Add the galangal to the lemongrass.
Result · Lemongrass and galangal · used in step 29
5sLemongrass bowl (small bowl)Sliced galangal · step 13
15
Lay the courgette on the chopping board.
5sChopping boardCourgette · 200 g
16
Slice the courgette into half-moons about 1 cm thick.
40sChopping board, Chefs knifeCourgette · step 15
17
Put the courgette in the medium bowl.
5sMedium bowlSliced courgette · step 16
18
Lay the small Thai aubergines on the chopping board.
5sChopping boardThai aubergines · 200 g
19
Cut off the stalks and quarter the aubergines.
45sChopping board, Chefs knifeThai aubergines · step 18
20
Add them to the courgette.
Result · Curry vegetables · used in step 39
5sMedium bowlQuartered Thai aubergines · step 19
21
Lay the chillies on the chopping board.
5sChopping boardRed chilli · 2 piece
22
Slice the chillies thinly on the diagonal.
30sChopping board, Chefs knifeRed chilli · step 21
23
Put the chilli in a second small bowl.
Result · Thinly sliced red chilli · used in step 48
5sThinly red bowl (small bowl)Thinly sliced red chilli · step 22
24
Lay the boneless, skinless chicken thighs on the chopping board.
10sChopping boardBoneless skinless chicken thighs · 800 g
25
Cut the chicken into bite-sized strips.
Result · Chicken strips · used in step 32
3 minChopping board, Chefs knife, SkewersBoneless skinless chicken thighs · step 24
26
Pour the oil into the large deep frying pan.
5sLarge deep frying panVegetable oil · 2 tbsp
27
Heat over a medium-high heat until it shimmers.
1 minLarge deep frying pan
28
Add the curry paste.
10sLarge deep frying panThai green curry paste · 4 tbsp
29
Add the lemongrass and galangal.
5sLarge deep frying panLemongrass and galangal · step 14
30
Add the lime leaves, torn in half.
5sLarge deep frying panKaffir lime leaf · 8 piece
31
Fry for about 90 seconds, stirring, until fragrant and the oil starts to separate.
1 min 30sLarge deep frying pan, Wooden spoon
32
Add the chicken.
15sLarge deep frying panChicken strips · step 25
33
Stir-fry for 2 minutes, until the chicken is coated and sealed.
2 minLarge deep frying pan, Wooden spoon
34
Pour in the coconut milk.
15sLarge deep frying panCoconut milk · 800 ml
35
Add 120 ml of water.
5sLarge deep frying panWater · 120 ml
36
Add 2 tablespoons of the fish sauce.
5sLarge deep frying panFish sauce · 2 tbsp
37
Add the palm sugar and stir until it dissolves.
20sLarge deep frying pan, Wooden spoonPalm sugar · 2 tbsp
38
Simmer gently for 10 minutes, stirring now and then.
10 minLarge deep frying pan
39
Add the courgette and aubergines.
10sLarge deep frying panCurry vegetables · step 20
40
Simmer for about 5 minutes more, until the vegetables are just tender and the thickest piece of chicken reads 74 °C; give it a little longer if needed.
5 minLarge deep frying pan
41
Stir in the Thai basil leaves and turn off the heat.
10sLarge deep frying panThai basil leaves · 20 g
42
Taste, and stir in the last tablespoon of fish sauce if it needs more salt; curry pastes vary.
20sLarge deep frying pan, SpoonFish sauce · 1 tbsp
43
Fish out the lemongrass, galangal and lime leaves onto a small plate; they flavour the curry but are too tough to eat.
Result · Seasoned curry with basil · used in step 47
40sSmall plate, Slotted spoonSeasoned curry with basil · step 42
44
Throw away the aromatics.
5sSmall plate
45
Take off the lid and fluff the rice with the fork.
20sMedium saucepan, Fork, Pan lid
46
Spoon the rice into 4 bowls. → Into 4 equal portions
40sServing bowl, SpoonFluffed jasmine rice · step 45
47
Ladle the curry over the rice.
40sServing bowl, LadleSeasoned curry with basil · step 43
48
Scatter the sliced chilli over and serve.
Result · Thai Green Chicken Curry
10sServing bowlThinly sliced red chilli · step 23
Printed 5 October 2026