Thai Green Chicken Curry

As per demo at Wardens with Chef Dennis McCarroll

Ingredients green curry paste:
1 stalk lemongrass, thinly sliced
1 tbsp lime juice
1 tsp whole peppercorn
1 tsp coriander seed
½ tsp cumin seed
6 green chilli, trimmed & halved
4 garlic clove, peeled
5 shallot (use Thai if possible)
3cm piece ginger, peeled & sliced
1 tsp shredded kaffir lime peel
2 tbsp chopped coriander stalks
1 tbsp chopped coriander leaves
1 level tsp shrimp paste
2 tbsp vegetable or sunflower oil



2 x 400g cans coconut milk
2 heaped tbsp green curry paste
500g skinless, boneless chicken breast, cut into thin strips
100ml chicken stock, plus extra if necessary
1-2 tbsp fish sauce
2 tsp palm sugar (or light muscovado)
4 kaffir lime leaf
50g fine green bean, halved
100g baby aubergine, diced (or Thai pea aubergines)
Handful Thai basil, shredded



Thai green curry paste: put the lemon grass & lime juice in a small bowl & soak for 30 mins. Put a small pan over a medium heat & add the peppercorns, coriander & cumin seeds. Dry fry for 1 min until fragrant then leave to cool

Put the lemongrass, spices & all remaining curry paste ingredients into a mini food blender or small food processor & pulse the mixture. Process as smooth as you can – the mixture will be slightly coarse & not as green as the purchased variety. Store in a lidded jar in the fridge up to a week or you can freeze in portions

Curry: open the cans of coconut milk and carefully remove the thick cream, spoon it into a warm wok or large frying pan. Cook it slowly, stirring all the time, until it reduces to a thick paste and the oil starts to separate. Add the green curry paste and cook for 1-2 mins. Add the chicken & stir until well coated in the paste

Slowly add coconut water remaining in the cans together with the chicken stock. Add all the remaining ingredients & cook over a medium heat for 10 mins until the chicken is cooked. Sauce should be slightly thinner than single cream.


  1. Serve with rice. Sprinkle coriander leaves, sliced chilli & spring onion.

Recipe by kind permission of Award Winning Chef Dennis McCarroll