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Thai Chicken Curry

Green Curry

Recipe by Chitra Ahluwalia Pal of New York, US

Thai Food

Ingredients non vegetarian 4 servings

    • 4 chicken thigh or breast without fat thinly sliced
    • 200 gms Chopped green beans into thin vertical strips
    • 1 can of coconut milk unsweetened
    • Green Curry Paste:
    • 3 small fresh green chillies, chopped
    • 2 cloves garlic, chopped
    • 3 spring onions, chopped
    • 1/4 cup chopped fresh lemon grass
    • 1/4 cup chopped fresh coriander leaves
    • 2 tbsp oil
    • 1 tsp of fresh lime juice
    • 2 tbsp water
    • 1 tsp asian fish sauce
    • 1/2 tsp ground cumin
    • 1/4 tsp ground turmeric
    • 3 scallions, white and green parts thinly sliced separately for garnishing


    1. Prepare the green curry paste. Blend all ingredients into blender for smooth green curry paste.
    2. Heat oil in a wok or non stick pan.
    3. Add the green curry paste in pan or wok, keep on stirring for about 2-3 minutes until it is you can smell the spices and herbs.
    4. Add the chicken and let it cook into the paste for 3 minutes.
    5. Now add beans to the pan and cook, keep on stirring in between and cook it with a lid close.
    6. Add the coconut milk now, stir in and simmer until broth or paste slightly thickens.
    7. Enjoy hot with steamed rice.