Thai Chicken Curry

In Thai cooking, curry is going to be red or green, depending on the spices used. The main differences between the two is the colour of the chillies – Thai red chillies being hotter than green ones – and that the green curry contains more green ingredients, such as coriander and basil leaves.
Our Thai Chicken Curry is green, but you can substitute red curry paste for green curry paste, if you prefer.

Thai Green Chicken Curry


450 grams (1lb) boned free-range chicken breasts or thighs, cut into strips
225grams (8oz) chestnut mushrooms, quartered
4 heaped tablespoons of Thai green curry paste
1-2 fresh green chillies, deseeded and roughly chopped
400ml (14 oz) tin or carton of coconut milk
400ml (14 oz) chicken stock
6 lime leaves
1 tablespoon Thai fish sauce
15 grams (½ oz) fresh basil leaves
15 grams (½ oz) fresh coriander leaves & stalks. roughly chopped


Warm a covering of olive oil in a heavy-bottomed pan and, when it's hot and sizzling, add the chicken in batches and let them colour all over. Take out the chicken, pour in a dollop more oil and add the mushrooms and chopped chillies. Fry until lovely and golden.
Pour in the stock, followed by the coconut milk, the lime leaves, the curry paste, the fish sauce, peppercorns and half of the chopped herbs. Bring to the boil, turn down the heat down and simmer for 15 minutes, stirring occasionally. Pop in your chicken and simmer for 6-8 minutes until the chicken is cooked through. Stir in the last of the herbs and serve.


There you have it: one totally delicious Thai Chicken Curry.