Thai Green Curry Chicken

Thai Green Curry Chicken

Thai Green Curry Chicken

Cook Time
30 Minutes
Create your own Thai green curry paste for this delicious recipe using Schwartz Makrut Lime Leaves and Whole Star Anise.
  • 4 cm (thumb sized piece) fresh ginger, peeled and crushed

  • 2 teaspoon Garlic Cooking Paste

  • 3 fresh medium green chillies, de seeded

  • 1 bunch coriander leaves

  • ½ teaspoon Yellow Mustard Seeds

  • ½ teaspoon Turmeric Powder

  • 2 teaspoon Ground Coriander

  • 1 Whole Star Anise

  • 1 tablespoons oil

  • 450 gram (1 pound) boneless, skinless chicken breast, cubed

  • 400 gram tin coconut milk

  • 1 tablespoons Thai fish sauce

  • ½ teaspoon caster sugar

  • 2 Makrut Lime Leaves

  • 1 bunch spring onions, sliced

  • 1 tablespoons lime juice


  • 1 Place the ginger, Garlic, chillies, coriander leaf and Sea Salt into a food processor and blend to a paste with a little water.
  • 2 Heat a large pan and add the Mustard Seed, Turmeric, Coriander Ground and Star Anise Whole and dry roast for around 30 seconds. Remove from the pan and leave to cool.
  • 3 Add the oil to the pan and heat. Add the chicken and fry over a medium heat for 3-4 minutes or until sealed on all sides, do not brown.
  • 4 Add the paste and fry with the chicken for 1-2 minutes. Return the roasted spices to the pan with the coconut milk, Thai fish sauce, sugar, Makrut Lime Leaves and simmer uncovered over a medium heat for 8-10 minutes, stirring frequently until the sauce begins to thicken.
  • 5 Add the spring onions and lime juice and cook for a further 2 minutes. Serve with Thai sticky rice.