Thai Green Chicken Curry

Thai Green Chicken Curry

5 from 2 votes


Total Time 45 minutes
Servings 4 people


  • 2 Manor Farm chicken fillets
  • 1 Onion, sliced
  • 2 Cloves of garlic, chopped
  • 1 Small piece of lemongrass, chopped
  • Half a green chilli, chopped
  • Small piece of ginger, grated
  • 400 g Tin coconut milk
  • Dash of Soy sauce
  • Sea salt and freshly ground black pepper
  • Half bunch of fresh basil
  • Quarter bunch of fresh coriander
  • 1 Lime
  • Oil
  • Steamed rice to serve


  • Start with the chicken and fry for 5–7 minutes, or until golden. Addall the chopped vegetables (onion, garlic, lemongrass and chilli)along with the grated ginger.
  • Reduce the heat slightly and add the curry paste. Cook for 4–5minutes, stirring occasionally, then pour in the coconut milk andboiling water, crumble in the stock cube and add the soy sauce. Turnthe heat up and bring gently to the boil, then simmer for 10 minutes,or until reduced slightly.
  • Season to taste with sea salt and freshly ground black pepper. Pick,roughly chop and stir through the basil and coriander leaves. Servewith lime wedges and steamed rice.

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