Thai Green Chicken Curry


I absolutely love curries, especially on a chilly winters day. However, I am a slight curry snob and try to always make mine from scratch. This is to avoid additives and sugars often added to bought pastes. Once you start making your own from scratch there is no going back! The flavour packed into a fresh homemade paste is so much more flavoursome. Make double the paste and you can freeze the other half for another winters day when short on time.

This curry covers all the nutritional bases to make up a wholesome meal, with getting in different vegetables, good fats and a wholesome brown rice base. The paste packs not just a punch in flavour but in vitamins and minerals too which is what you want when its a tad nippy outside.


  • 500 grams Chicken, roughly 2 chicken breasts

  • 1/2 leek finely chopped

  • 300 grams coconut milk

  • 1 1/2 cups chicken stock

  • 3 tsp fish sauce

  • 100 grams baby corn, halved

  • 1 bunch of bok choy, end removed and leaves halved

  • 1 bunch or broccoli or broccolini, halved to reduce cooking time

  • 1 1/2 limes some to season the curry during cooking time and the rest to serve


  • 4cm Piece of ginger, roughly chopped

  • 1 large chilli (I use red or green), deseeded and chopped

  • 4 cloves of garlic

  • 2 lemongrass stalks, white part only, crushed and chopped

  • 1 bunch or coriander, with the stems

  • 1 lime, juiced

  • 1 tbs olive oil

  1. Place all paste ingredients in a high powered food processor and blend until a fine smooth paste. Set aside for later

  2. Chop chicken into 3 cm chunk sized pieces. Heat a deep sauce pan with olive oil and fry off chicken in batches until lightly browned but doesn’t need to be cooked through at this stage. Set aside.

  3. Add another squeeze of olive oil into the fry pan and pour paste into heated pan, fry off for roughly 3-5 minutes on a medium heat or until fragrant and browned off but not burnt.

  4. Throw in sliced leek and fry until softened. Add chicken back to the pan along with the stock, coconut milk and fish sauce. Season and allow to simmer away for 15 minutes to finish cooking the chicken.

  5. Add the broccoli and corn to the mix and simmer for another 10-15 or until vegetables are just tender. Then add the bok choy and a squeeze of lime, simmer for 5 minutes to wilt the bok choy.

  6. Serve with brown rice and pappadams. Enjoy!

    Serves 4