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Thai Green Curry with Chicken

Be inspired by the 'Perfect Thai' episode of Perfect, where Bill Granger whips up a classic green curry.


  • 1 tablespoon light-flavoured oil

  • 3 tablespoons green curry paste (see below)

  • 125ml chicken stock or water

  • 250ml coconut milk

  • 1 anchovy, finely chopped

  • 4 kaffir lime leaves, torn or 3 strips of lime peel

  • 500g chicken breasts, cut into chunks

  • 100g green (or snake) beans, cut into batons

  • handful fresh or canned baby corn

  • 400 g Japanese or Thai aubergines, cut into chunks

  • 1 tablespoon white sugar

  • 2 tablespoons fish sauce

  • 1 tablespoon lime juice

  • For the Thai Green Curry paste (makes about 1 cup):

  • 1 teaspoon white peppercorns

  • 1 teaspoon coriander seeds

  • ½ teaspoon cumin seeds

  • 1 teaspoon sea salt

  • 1 teaspoon ground turmeric

  • 1 stalk lemon grass, chopped

  • 6 garlic cloves, chopped

  • 4 shallots or 1 small red onion, chopped

  • 2 tablespoons coriander roots or stems, chopped

  • 3cm piece ginger, peeled and chopped

  • 4 green chillies, de-seeded and chopped

  • 2 tablespoons light flavoured oil

  • To serve:

  • Handful basil leaves

  • Steamed rice


  • For the Thai Green Curry paste (makes about 1 cup)::

  • 1.

    Heat a small saucepan over a medium heat. Add the peppercorns, coriander and cumin and toast the spices for 1--2 minutes or until fragrant. Place the toasted spices, salt, turmeric, lemon grass, garlic, shallots, coriander, ginger, chillies and oil in a food processor and pulse to a paste

  • For the curry::

  • 1.

    Heat a large saucepan over a high heat. Add the oil and cook the curry paste for 2 minutes, or until fragrant.

  • 2.

    Add the stock, coconut milk, anchovy and kaffir lime and cook over a medium-low heat for 5 minutes. Add the chicken and cook for 5 minutes.

  • 3.

    Add the snake beans, corn, aubergine, sugar, fish sauce and lime juice and cook for 4—5 minutes. Scatter with basil leaves and chillies. Serve immediately with steamed rice.

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Posted by FiorellaReport
I love Thai green curry, first time i enjoyed this dish when i was in Singapore at one small thai food corner and felt in love. I am gonna make it soon, thanks for the recipe. it's really perfect one!