Ingredients
Green Curry Paste
- 2 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon peppercorns
- 2 green chillies
- 1 stalk lemongrass, sliced (white part only)
- 2 shallots
- 4 cloves garlic, roughly chopped
- 30 grams fresh ginger, peeled and chopped
- 10 grams turmeric, peeled and chopped
- 3 kaffir lime leaves, shredded
- 2 tablespoons peanut oil
Green Chicken Curry
- ⅔ cup green curry paste
- 400 ml coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 4 kaffir lime leaves
- 1 stalk lemongrass
- 8 chicken thighs Bone in and skin on
- sea salt
- 1 tablespoons lime juice
Instructions
Green Curry Paste
- Add the coriander seeds, cumin seeds and peppercorns to a small frying pan over medium heat.
- Toast for 2-3 minutes until the seeds and fragrant and lightly roasted. Ensure you shake the pan frequently so you don't burn the seeds.
- Place the seeds in a mortar and pestle and grind to a coarse powder.
- Add the remaining curry paste ingredients to a food processor along with the seeds and process until the paste is smooth.
Green Chicken Curry
- In a large jug, add the curry paste, coconut milk, fish sauce and brown sugar. Mix until combined.
- Season the chicken with salt and place skin side up in a large deep baking dish.
- Pour the curry paste sauce mixture into the baking dish to surround the chicken. Bruise the lemongrass and it to the baking dish along with the lime leaves.
- Cover the baking dish with foil and bake in a moderate oven for 1 hour.
- After 1 hour, remove the foil and increase the oven temperature to 200°C. Roast the chicken for another 40 minutes.
- Add the lime juice and stir through.
- Serve with a side of rice and steamed vegetables.
This ultimate green chicken curry is so easy to make, it’s packed full of amazing flavor and it’s guaranteed you will cook perfect chicken every time, provided you follow the recipe correctly. There is also little prep involved. The curry paste can be made ahead of time, leaving you a simple dish that can be thrown together and left in the oven while you go put your feet up.
Preparing the Curry Paste
Start by adding some coriander seeds, cumin seeds and peppercorns to a small pan and place the pan over a medium heat. Cook for 2-3 minutes, shaking the pan frequently, until the seeds are light golden in color and fragrant.
Transfer the seeds and peppercorns to a small food processor and process until you mixture is ground into a powder. Alternatively, you could use a mortar and pestle instead.
To the food processor add in the chilli, shallots, garlic, tumeric, ginger, lime leaves, lemongrass and oil. Process until you have a smooth paste.
Tip: Some supermarkets sell fresh lemon juice minced in tubes and these can be used as a time saving shortcut.
The recipe will make more curry paste than what you need to make the curry. Leftover curry paste can be stored in a jar in the fridge for up to a week, or frozen for up to 3 months. I love making extra paste for the following week/s, as the rest of the dish is super easy to make.
Note: For a kid-friendly paste, remove the seeds from the chilli before adding them to the food processor.
Preparing the Green Chicken Curry
Start by preheating your oven to 180 °C. Add your curry paste, coconut milk, fish sauce and brown sugar to a jug and stir until thoroughly combined. Sprinkle sea salt over the chicken thighs and place them in a baking tray, skin side up.
Pour your curry sauce around the chicken and then add in the lemongrass and lime leaves.
Baking the Green Chicken Curry
Cover the baking dish with foil and then bake for 1 hour at 180 °C. Remove the foil, and then bake for a further 40 minutes at 200 °C. Remove the baking dish from the oven and then stir in the lime juice.
Divide the chicken among bowls, serve with rice and vegetables. Ladle the sauce from the baking dish over the chicken to finish. Garnish with wedges of lime and some fresh coriander.
Recipe Notes
- While it’s not going to have the same amazing flavor, you can still get good results using a high-quality store-bought curry paste. This a great hack to speed the process if you’re short for time.
- Leftover cooked chicken goes great shredded in sandwiches. Remove the bones and then shred the chicken while warm, leaving it ready to use as needed.
