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Thai Green Curry

Thai Green Curry

Fragrant Chicken curry with lemongrass, lime, bay leaves and chilies, with chicken and bok choy.

  • 0 - 30 Minutes
  • Easy
  • Serves 4

This recipe uses:


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Thai Green Curry




  • 3 pouches Tilda Fragrant Jasmine Rice
  • 4 cloves garlic, peeled, roughly chopped
  • 2 shallots, peeled roughly chopped
  • 1 5cm piece ginger, peeled roughly chopped
  • 2 lemongrass stalks, trimmed
  • 2 green chilies
  • 1 teaspoon ground cumin
  • 2 large handfuls fresh cilantro leaves
  • Juice of 1 lime
  • 6 boneless chicken thighs cut into strips
  • 2 tbsp peanut oil or oil of your choice
  • 200g mixed mushrooms, roughly chopped
  • 1 can coconut milk
  • 400ml chicken stock (approx.)
  • 6 bay leaves
  • 200g snap peas
  • 150g bok choy, roughly chopped

How to make Thai Green Curry

  1. Make the curry paste by placing the garlic, shallots, ginger, lemongrass, chilies, cumin, half of the cilantro into a food processor and blitzing until finely chopped

  2. Add the lime juice and blitz again

  3. Heat the oil in a large pan and cook the chicken for 5-6 minutes on a medium heat until turning golden, transfer to a plate

  4. Add the mushrooms to the pan and fry for 3-5 minutes until golden - transfer to the plate with the chicken

  5. Reduce the heat and add the paste to the pan and cook for 4-5 minutes, stirring, pour in the coconut milk, stock and add the bay leaves. Turn up the heat and bring to the boil. Simmer for 10 minutes

  6. Add the chicken and mushrooms and cook for 5 minutes, adding the snap peas and bok choy for the last 2 minutes of cooking

  7. Heat rice according to package directions

  8. Sprinkle on the remaining cilantro leaves

  9. Serve with the cooked rice and lime wedges