Raymond cooks

Thai Green Chicken Curry

Thai Green Chicken Curry
Preparation time:
30 minutes
Cooking time:
15 minutes

People tell me they don’t make Thai curry because of the effort required to pound each ingredient into a paste with a pestle and mortar. Problem solved! Here, I’ve created a delicious recipe that takes all the effort out of this process – thanks to the Kenwood Mini Chopper/ Mill Chef attachment. The grinder has a unique blade design that powers through the toughest ingredients, giving a beautifully smooth paste that’s perfect for any authentic Thai dish.

  • Apple sorbet


    For the Thai green curry paste:
    • 2 pinches sea salt flakes
    • 1 tsp coriander seeds, toasted in a dry frying pan for 2 minutes
    • 1 tbsp coriander stalks, chopped
    • 2cm piece galangal (or ginger) peeled and finely chopped
    • 1 lemongrass stalk, finely chopped
      4-6 bird’s-eye green chillies, according to your taste
    • 1 kaffir lime zested (or use lime of your choice)
    • ½ shallot, finely chopped
    • 2 garlic cloves, coarsely chopped
    • 1 tsp shrimp paste (optional)
    For the Thai green curry:
    • Thai green curry paste (see recipe above)
    • 2 tablespoons vegetable oil
    • 1 tin (440ml) coconut milk
    • 1 tbsp palm sugar or demerara sugar
    • 350g chicken thigh fillets, skinless, sliced into 3cm pieces
    • ½ aubergine, medium-sized, cut into 3cm pieces
    • 1 small tin (125g) bamboo shoots
    • 6 pieces baby corn, cut in half or small pieces
    • ½ tbsp fish sauce
    • 1 tbsp Lime juice, freshly squeezed
    • 5 kaffir lime leaves torn in ½
    • 1 handful Thai basil, coriander or basil leaves to garnish
  • Method

    For the Thai green curry paste:
    • Place all the ingredients in the Kenwood Mini Chopper/ Mill Chef attachment, and blend on a high speed for 1 minute to a smooth paste.

    • Cover and refrigerate if not using straight away, or store in the freezer for up to 1 month

    For the Thai green curry:
    • In a large, wide, heavy-based saucepan, and over high heat, flash fry the Thai green curry paste in the vegetable oil for 2-3 minutes without browning.

    • Pour in the coconut milk, add the palm sugar, and bring to the boil to reduce slightly.

    • Add the chicken slices, aubergine, bamboo shoots and baby corn, reduce the heat, cover with a lid and simmer gently for 10 minutes.

    • Remove from the heat and stir in the fish sauce and kaffir lime leaves. Taste and, if required, adjust the seasoning with a little more lime juice and fish sauce.

    • Just before serving, stir in the fresh Thai basil leaves or coriander.

    • This curry is best served with a bowl of fluffy Jasmine rice or sticky rice.

  • Chef's Notes

    • You can prepare the curry paste up to 2-3 days in advance and keep covered in the fridge.

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