Sunday, 5 July 2009

Thai Green Chicken Curry

Fresh coriander, lemongrass, spring onions, chillies, garlic, shrimp paste (belacan)... chuck together and blitz for an incomparably punchy and aromatic paste that characterises the gorgeous spicy flavours of Asian cuisine, and then cook with chicken and coconut milk for a beautiful rich Thai green curry. Perfect served hot with Thai Pineapple Fried Rice and Seafood Kerabu.

Blend until smooth:
6 small fresh birdseye chillies
2 cloves garlic
3 stalks spring onions
2 stalks lemongrass, chopped
Generous handful fresh coriander
2 tbsp oil
2 tbsp water
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground turmeric
1 tsp shrimp paste (belacan-sold in tubs/blocks, a dark brown dry substance which you'll find very stinky if you are not familiar with it, but crucial for the correct flavour)

To Cook:

Dry fry the paste on high heat without oil until fragrant.

Add 1 kg chicken pieces- I like to use thighs and drumsticks. Stir until covered in paste, then lower heat, cover and simmer for about 30-40 mins or until cooked. Add a bit of water if necessary.

Add 200g long green beans, chopped. Cook a further 5-10 mins.

Stir in 1 cup (250ml) coconut cream quickly until sauce thickens and turn off heat. Do not overheat as curry will become too oily.

Serve immediately.


  1. That green curry paste looks good! I enjoy making my own Thai curry pastes as well.

  2. Thanks Kevin, yes there's nothing like blitzing your own :)

  3. Saw this chef dry fry the chicken and then use the chicken fat and juice to fry the spicy mixture. Another one (also on TV) marinated a piece of pork with soy sauce and then lightly dry fry it. Removed from the pan and cut into bite cubes with bloody centers. Put back in the pan with a bit of oil and fried it again, then add other stir fried veg. Sounds good? Just some ideas for you to try :)

  4. any chance you can substitute fish sauce for the shrimp paste?

  5. Hi Sara,

    No unfortunately they have very different flavours so fish sauce is not a suitable substitute. If you can't find shrimp paste you can still make the curry, it will just taste like it's lacking a certain pungency.