Recipe: Thai green chicken curry

The lovely Justine Murphy has sent her recipe for Thai green chicken curry to make with the kids. This meal is among the 160 refined sugar-free recipes for everyday eating published in The mymuybueno Cookbook

What I love about this book is that she tells little stories about the inspiration behind each recipe. This Thai green chicken curry was created after a trip to Thailand many years ago to train in Thai cuisine. Try this meal with your family and let us know what you think.



I am obsessed with Thai curry. I went on an amazing trip to Thailand many years ago to train in Thai cuisine, and I learnt so much. My boys love this; for them I use just a touch of paste and extra coconut milk along with sliced carrots and peas. You can remove the chicken and use prawns or extra vegetables instead; aubergine works well.



For the paste

2 cloves of garlic 

3 shallots 

30g fresh ginger or galangal

2 lemongrass stalks (white part only)

4 green bird’s eye chillies

6 kaffir lime leaves, chopped

Handful of fresh coriander

1 tbsp palm sugar, grated

½ tsp shrimp paste

2 tbsp coconut oil

1 tsp ground cumin

2 tsp ground coriander

For the curry

800g skinless chicken thighs 

3 tbsp coconut oil 

300g shiitake mushrooms 

800ml tinned coconut milk, shaken well before opening

3 kaffir lime leaves, stems removed,
thinly sliced

2 tbsp fish sauce

200g mangetout 

Handful of fresh Thai basil leaves

Handful of fresh coriander leaves

2 limes



For the paste

Peel and chop the garlic, shallots and ginger or galangal then place them into a food processor. Trim the ends off the lemongrass, remove the tough outer leaves, then chop the white part and add it to the processor. Trim and add the chillies along with the kaffir lime leaves, coriander, palm sugar, shrimp paste, coconut oil and ground cumin and coriander. Blitz the mixture really well; you will need to stop and push the paste from the sides down into the machine and go again until it’s blended well.

For the curry

Slice the chicken into 2cm pieces and heat one tablespoon of the coconut oil in a large frying pan on a medium heat. Add the chicken and fry until golden brown and mostly cooked. Set aside.

In the same pan, heat another spoonful of coconut oil and fry the mushrooms for 5 minutes until cooked. If they start to stick just add a little more oil and keep them moving round the pan. Add to the same plate as your chicken.

In a large separate saucepan over a medium heat, add a tablespoon of coconut oil, then add two tablespoons of your Thai green curry paste and cook for just a minute. Pour in the coconut milk, stir well and simmer for 5 minutes. At this stage, taste the sauce. If you would like it to have more of a kick, add a touch more paste, if it’s too spicy for you, add more coconut milk. Freeze your remaining paste in a sealable bag.

Add the chicken, mushrooms and sliced kaffir lime leaves to the saucepan, then reduce the heat to low and cook for a further
5 minutes, or until the chicken is cooked through. Add the fish sauce, mangetout and Thai basil in the final minute as you want the mangetout to only just cook so it’s still crunchy. The basil leaves will enhance the dish with the hint of aniseed they carry.

Serve your curry with chopped fresh coriander, extra Thai basil, lime wedges and plain or coconut rice (p.197). Enjoy.

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