This popular fragrant and spicy Thai curry gets its name from its trademark green colour. With the paste prepared, this is a delicious and quick weeknight dinner loaded with flavour, and is equally impressive served to dinner guests with steamed jasmine rice and vegetables.
What ingredients you will need
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cumin seeds
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coriander seeds
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shrimp paste (optional)
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peppercorns
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fresh lemongrass
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large green chillies (plus optional green birdseye chillies for heat)
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garlic
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shallots
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galangal or ginger
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kaffir lime leaves
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salt
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fresh coriander roots and stalks/leaves
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coconut oil (or preferred oil)
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coconut cream (Ayam green tins recommended)
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chicken breast
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soy sauce (or tamari / coconut aminos)
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fish sauce
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coconut sugar (or palm / brown sugar)
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vegetables of choice (such as snow peas and capsicum strips)
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bamboo shoots (optional)
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Thai green basil leaves to serve
Tips & Dietary Needs
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Protein swap – Seafood Variation: Add prawn meat or firm white fish pieces during the last cooking step. Beef Variation: Marinate thinly sliced beef steak as per the chicken instructions and add to the cook in the last step.
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Coconut Cream Tip – For the ultimate rich, unctuous curry texture that doesn’t separate, stick to Ayam brand coconut cream (the green tins). If using other supermarket brands, stay vigilant as their higher water-to-fat content can cause the curry to thin out or split.
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Low carb – Keep it low-carb and keto-friendly by prioritising low-glycemic vegetable mix-ins like capsicum and snow peas, while completely omitting the optional coconut sugar.
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Low Calorie – Low Calorie Variation: Use only 1 tin of coconut cream and substitute the second tin with 1 cup of liquid chicken stock. Note that it will be a thinner curry.
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Go vegetarian – Vegetarian Variation: Omit shrimp paste and add preferred vegetables at the appropriate time. For harder vegetables, like potato, add early in the cooking process. To boost the protein content, pour curry over quartered hard boiled eggs before serving.
How to Serve
Serve hot over a steaming bed of jasmine rice, traditional coconut rice, or a low-carb alternative like cauliflower rice, completely topped off with a generous handful of fresh, torn-up Thai green basil leaves.
Storage & Meal Prep
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Fridge: store the finished curry in the fridge for up to 3 days (leaving it overnight allows the fragrant green chilli paste and coconut base to marry into an even deeper flavour profile!).
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Freezer: freeze cooked curry portions for up to 3 months.
Skinnymixers community feedback
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Jo Stacey: “I have tried many Thai Green Curry’s from restaurants but seriously when I make this using Nik’s Green Curry paste, my home made Skinny Mixers Curry Chicken is my all time favourite.”
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Jane: “Delicious! Most authentic green curry I have had outside of Thailand. My sister in law is Thai and hers is pretty good but this one is better. Love how the paste makes 4 serves to freeze for later.”
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Ash: “Bite-sized chunks for the chicken, it is seriously amazing and such a great mid-week meal when you have the paste portioned and prepared already in the freezer!”
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Erna Roberson: “This recipe is amazing I cannot recommend this enough, if you haven’t tried it yet, you really don’t know what you’re missing.”
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Vanessa: “I finally made this one today, not sure why I waited so long. It was so delicious and tasted very authentic. This one is definitely a favourite of mine, the best green curry I have ever eaten!!”
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An anonymous reviewer on family friendly tweaks: “The flavour is beautiful (even though I deseeded most of the chillies so the kids could eat it)…”
Ingredients
Paste Ingredients:
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp shrimp paste - optional
- ¼ tsp peppercorns
- 2 stalk of lemon grass - white part only
- 5-10 large green chillis - roughly chopped (depending on spice preference, for a milder curry deseed the chillis) (if you like a hot curry, add 1 or 2 green birdseye chilli too!)
- 4 cloves of garlic - peeled
- 180 g shallots - peeled (the small brown ones)
- 30 g galangal or ginger - peeled, sliced into thin round coins
- 4 kaffir lime leaves
- 1 tsp salt
- 25 g coriander roots and stalks/leaves
- 80 g coconut oil - or preferred oil
Instructions
Paste Instructions:
- Toast cumin, coriander, shrimp paste for 5 min/100°C or 212°F/speed 1.
- Add the rest of the paste ingredients and blend for 15 sec/speed 9/MC on.
- Scrape bowl down, add 20 g | 0.7 oz water and blend for 20 sec/speed 6/MC on. Scrape bowl down and repeat 3 times.
Notes
Thai Green Chicken Curry
Ingredients
Curry Ingredients
- 2 x 270 g | 9.5 oz tins Ayam coconut cream - green tins
- 2 kaffir lime leaves
- 1 lemon grass stalk - white part only
- 500 g chicken breast - cubed
- 5 g soy sauce - or tamari or coconut amino
- 20 g fish sauce
- 5 g coconut sugar - or palm or brown sugar
- 200 g vegetables of choice - 100 g snow peas halved, 100 g capsicum strips for example
- 30 g bamboo shoots - rinsed (optional)
- 1/2-1 tsp salt - depending on taste
- A handful of torn up Thai green basil to serve
Instructions
Curry Instructions
- Without washing bowl from making the paste, add 1 tin of Ayam coconut cream, lemon grass, kaffir lime leaves and 1 portion of curry paste. Cook for 10 min/100°C or 212°F/speed 1/MC on. While that is cooking, coat chicken in soy sauce and fish sauce and marinate.
- Insert butterfly. Add chicken and sauce mixture, remaining tin of coconut cream and coconut sugar. Cook for 13 min/90°C or 195°F/slowest speed/reverse/MC on.
- Taste and add salt to desired amount, break up chicken gently with a spoon, add vegetables and bamboo shoots and cook for a further 5 min/100°C or 212°F/slowest speed/reverse/MC on.
- Pour curry into thermal server, stir through torn up thai green basil and let it sit for 5 mins covered until serving.
Notes