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This Thai Green Chicken Curry is a quick, vibrant dish bursting with aromatic flavours. The creamy coconut milk blends perfectly with the zesty lime and fragrant herbs, creating a comforting yet refreshing meal. Whether you’re making it fresh or defrosting a batch for a speedy weeknight dinner, it’s always packed with flavour. Serve with rice or noodles and a sprinkle of fresh herbs for the ultimate Thai-inspired feast!
Place curry paste, coriander, garlic, ginger, chillies, lemongrass, and the zest of 2 limes into a blender and blitz until smooth.
Cut the chicken into bite-sized strips and fry in a large pan for a few minutes until sealed. Remove from the pan & set aside.
Add the paste, along with 2 tablespoons of vegetable oil to the same pan and fry for a few minutes until fragrant. Now, add 3 tablespoons coconut cream from the top of the tin to the pan and cook for a few minutes to draw out the oil from the coconut cream.
Add the rest of the coconut milk and bubble for a few minutes then add the chicken back into the curry sauce. Simmer over a low heat for 15 minutes, or until the chicken is cooked through.
You can freeze at this point so allow curry to cool completely then portion it into freezer safe containers.
When needed, leave curry in the fridge overnight to defrost.
Once defrosted, reheat thoroughly and add some veg of your choice - I like to use baby corn and sugar snap peas for vibrancy.
Serve the curry with rice or noodles, along with some lime wedges, coriander and Thai basil.
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