Thai chicken green curry







Cook Time

25-30 Min


  • 100g/4oz fresh coriander
  • 3 fresh red chillies, halved lengthways and seeded
  • 3 spring onions, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon olive oil
  • 1 1⁄2 teaspoons grated lime zest
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons light soy sauce
  • 1 teaspoon anchovy paste
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1⁄2 teaspoon salt
  • 3 large carrots, thinly sliced
  • 450g/1lb small red potatoes, cut into chunks
  • 900g/2lb skinless chicken thigh fillets, cut into chunks
  • 400ml/14fl oz milk
  • 3⁄4 teaspoon coconut essence
  • 225g/8oz frozen peas
  • Put the fresh coriander, chillies, spring onions, garlic, oil, lime zest, lime juice, soy sauce, anchovy paste, ginger, cumin, ground coriander and salt in a blender or food processor. Purée to a paste.
  • In a large frying pan over a low heat, cook the paste for 5 minutes. Add the carrots, potatoes and 175ml/6fl oz water, and bring to the boil. Reduce the heat and simmer for 5 minutes.
  • Add the chicken and cook for 5 minutes. Stir in the milk and coconut essence, and simmer for 10 minutes or until the chicken is cooked through. Stir in the peas, and cook for 3 minutes or until heated through. Serve hot.
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