Henry and Anna's Thai Green Chicken Curry

Prep time: 40 mins
Cook time: 45 mins
Serves: 4-6


Fried shallots, sliced chilli and coriander, to garnish

Steamed jasmine rice and lime wedges, to serve

Curry Paste

3 tsp coriander seeds

2 tsp cumin seeds

4 long green chillies, chopped

4 garlic cloves, chopped

1 stalk lemongrass (white part only), chopped

2cm piece galangal, chopped

1 bunch coriander stems and roots, washed, chopped

3 shallots, chopped

4 kaffir lime leaves, spine removed, chopped

1 tbs peanut oil


1 tbs peanut oil

1 quantity curry paste

600ml coconut milk

200ml chicken stock

20 button mushrooms, halved

6 chicken thigh fillets, chopped

1 medium green capsicum, coarsely chopped

12 sugar snap peas

1 tbs fish sauce

1 tbs lime juice

1 tsp brown sugar


1. To make curry paste, dry fry seeds in a small frying pan over low heat until fragrant. Cool completely then grind to a fine powder with a mortar and pestle.

2. Transfer to a small processor with remaining ingredients. Process until finely chopped. 

3. To make curry, heat oil in large wok or saucepan over medium-low heat. Cook paste, stirring, for 10-15 minutes or until soft and fragrant. Stir in coconut milk and stock. Stir in mushrooms. Bring to a simmer. Simmer, partially covered, over lowest heat, for 15 minutes. 

4. Stir in chicken, capsicum and sugar snap peas. Simmer until chicken is cooked through. Remove from heat. Stir in sauce, juice and sugar.

5. Garnish curry with fried shallots, sliced chilli and coriander. Serve with steamed rice and lime wedges.