Thai green chicken curry recipe

Batch cooking for the week ahead? Why not give our healthier version of a Thai Green Chicken Curry recipe a go, it's bound to keep the family happy. 


For curry paste: 

2 large handfuls of coriander leaves and stalks 
1 large handful of Thai basil leaves
1 large handfuls of basil leaves 
4 large green chilies roughly chopped 
2 large stalks lemongrass (white part only, roughly chopped)  
1 large paw ginger peeled and roughly chopped
4 garlic gloves peeled  
2 tbs toasted ground cumin seeds
1 tbs toasted ground coriander seeds
1 tsp white pepper
1 lime zested and juiced
1 tbs honey
1 tbs shrimp paste
2 tbs fish sauce
2 tbs olive oil 

For curry:  

1 tin low fat coconut milk
500mls chicken stock (reduced salt) 
1 store bought chicken (meat only shredded) 
1 cup roughly chopped white cabbage  
1 head broccoli broken into florets
1 carrot sliced 

For cauliflower rice:

1 head cauliflower (broken into florets) 
1 chicken stock cube (salt reduced)  

To serve: 

fresh lime wedges and coriander


  1. To make the curry paste, blitz the coriander, Thai basil, basil, chilies, lemongrass, ginger, garlic, cumin, coriander seeds, lime, honey, shrimp paste, fish sauce and olive oil in a blender. Pulse for one minute and then blend until smooth. Set aside 4 tbs for the curry then pour the rest into ice cube trays and freeze for other meals.
  2. In a large Sautee pan, add your 4 tbs curry paste and toast lightly with a wooden spoon, add your coconut cream and stock and mix well.
  3. Add in your shredded chicken, vegetables and bring to a simmer for 5 minutes until hot and combined. 
  4. In the meantime, pulse your cauliflower florets into rice like consistency, place in a microwave safe bowl and crumble in the cube of chicken stock, mixing thoroughly. Cover with Clingfilm and microwave on high for 7-8 mins. Once your rice is done, remove the film and stir with a fork to steam for 3 minutes. 
  5. Serve your green curry with cauliflower rice on the side, garnish with fresh lime and coriander. 
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