Recipe: Thai Green Chicken Curry

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Photography: Uyen Luu


  • 2 cloves Garlic, crushed
  • 1 tablespoon grated Fresh Ginger
  • 300g Chicken Thighs, cut into thin strips
  • 200g Pumpkin, diced
  • 1 can coconut milk
  • 1 stick Lemongrass, bruised
  • 3 or 4 Kaffir Lime Leaves
  • 1 head of Broccoli, cut into florets
  • 200g Peas
  • Juice of a Lime
  • a handful of chopped Coriander
  • Optional: Prik Nam Pla (Thai Chilli Fish Sauce), Green Chilllies, Thai Basil.
  • Serve with Brown Rice and Lime Wedges


  • Add a splash of oil to your pan and place over a medium heat, add the garlic and ginger and cook for a minute, then add the chicken and cook for a further 3-4 minutes.
  • Add the pumpkin, coconut milk, lemongrass and Kaffir lime leaves and cook for a further 5 minutes.
  • Finally, add the broccoli, peas, lime juice and coriander and cook for 3-4 minutes until the vegetables are just tender and the chicken is cooked through.
  • Remove the lemongrass and lime leaves before serving.
  • For the grown ups add a splash of fish sauce (this is too salty to serve to your little ones) and garnish with lime leaves, chillies and thai basil (if you can get hold of it).
  • Serve with brown rice and lime wedges.
Tom RedwoodComment