From: Tilda Kitchen
Fragrant Chicken curry with lemongrass, lime leaves and chillies, with chicken, mange-tout and pak choi.
This recipe uses:
Fragrant Steamed Jasmine Rice 250g
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
Add the lime juice and blitz again
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
Add the mushrooms to the pan and fry for 3-5 minutes until golden - transfer to the plate with the chicken
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
Add the chicken and mushrooms and cook for 5 minutes, adding the mangetout and pak choi for the last 2 minutes of cooking
Sprinkle on the remaining coriander leaves
Serve with the cooked rice and lime wedges
Thai green curry (or Gaeng Keow Wan) is a vibrant, coconut-based dish that gets its iconic jade hue from a pounded paste of fresh green chillies, lemongrass, galangal, and plenty of coriander. In Thai, the name literally translates to “sweet green curry” – not because it’s sugary, but because of its delicate, creamy, and fragrant nature. When served over a steaming bed of Tilda Fragrant Jasmine Rice, it’s a bowl of pure sunshine.
Absolutely! When you’re whipping up a green curry from scratch, you’re packing the pot with nutrient-dense ingredients. You’ve got anti-inflammatory ginger and galangal, antimicrobial lemongrass, and a rainbow of veggies like mangetout and pak choi.
It certainly has a kick! Because it’s made with fresh green chillies rather than dried red ones, the heat is often described as “bright” or “sharp.” However, the beauty of making it at home is that you’re in the driver’s seat. If you prefer a milder glow, simply deseed your chillies or use a little less paste. The creamy coconut milk also does a fantastic job of mellowing the heat.
The most obvious difference is the colour, but it goes deeper than that! Red curry paste is typically made with a base of dried red chillies, giving it a bold, earthy, and robust flavour profile. Green curry, on the other hand, uses fresh green chillies and a higher concentration of fresh herbs like coriander and Thai basil. While red curry is the versatile “all-rounder” of the Thai kitchen, green curry is prized for its citrusy, zesty, and aromatic complexity.
It depends on who you ask! Traditionally, green curry is actually considered the hotter of the two because it uses fresh bird’s eye chillies, which pack a punchy, immediate heat. Red curry tends to be more mellow and “warm” due to the use of dried chillies. However, in many restaurants today, red curry is often dialled up to be the spicier option to suit local tastes. If you’re making it yourself, remember: the heat is in your hands!
Yes! Thai green curry freezes beautifully, making it a perfect candidate for dinner prep. Just let the curry cool completely before transferring it to an airtight container or freezer bag. It will stay delicious for up to three months. When you’re ready for a Thai feast, thaw it in the fridge overnight and reheat gently on the hob. We recommend cooking up a fresh batch of Tilda Jasmine Rice on the night to ensure those grains are perfectly fluffy and fragrant.
Share
Share this recipe
Discover Similar Recipes
Vietnamese Clay Pot with Crispy Fish & Green Mango
If you want to impress this dish is perfect. Served with delicately flavoured coconut rice.
Leek & Turmeric Chicken Bake
A simple dish as everything gets thrown into one roasting tray with minimal fuss – perfect for a Friday treat.
Soy & Ginger Sticky Medium Grain Rice 250g
Soy & Ginger Chicken
Ginger and soy, in perfect harmony. A simple dish, full of Eastern flavours.
Chicken Massaman Curry
A mild and slightly sweet curry originating from South Thailand.