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Thai Green Curry

Fragrant Chicken curry with lemongrass, lime leaves and chillies, with chicken, mange-tout and pak choi.

  • 31 - 60 Minutes
  • Hard
  • Serves 6




  • 3 packs of Tilda Steamed Lime Coriander Basmati or Tilda Steamed Coconut Basmati
  • 4 cloves of garlic, peeled, roughly chopped
  • 2 shallots, peeled roughly chopped
  • 1 5cm piece of ginger, peeled roughly chopped
  • 2 lemongrass stalks, trimmed
  • 2 green chillies
  • 1 teaspoon of ground cumin
  • 2 large handfuls of fresh coriander leaves
  • Juice of 1 lime
  • 6 boneless chicken thighs cut into strips
  • 2 tbsp of ground nut oil or oil of your choice
  • 200g of mixed oriental mushrooms, roughly chopped
  • 1 tin of coconut milk
  • 400ml of chicken stock approx.
  • 6 kaffir lime leaves
  • 200g of mangetout
  • 150g of pack choi, roughly chopped


  1. Make the curry paste by placing the garlic, shallots, ginger, lemongrass, chilies, cumin, half of the coriander 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 lime 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 mangetout and pak choi for the last 2 minutes of cooking

  7. Sprinkle on the remaining coriander leaves

  8. Serve with the cooked rice and lime wedges