Thai Green Chicken Curry

Green curry is not the hottest of the hot and that is why it works nicely with the rather gentle taste and texture of chicken breasts. Just remember that even green curry may be electrifying to Western palates.

This is my version of a traditional quick and easy Thai dish that makes a most satisfying course.


  • 450 g (1 lb) boneless chicken breast, skinned
  • 2 teaspoons light soy sauce
  • 2 teaspoons Shaoxing rice wine
  • 1 teaspoon sesame oil
  • 2 teaspoons cornflour
  • tablespoons groundnut (peanut) oil
  • 3 tablespoons finely sliced shallots
  • 3 tablespoons coarsely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 23 tablespoons Thai green curry paste
  • 1 tablespoon fish sauce or light soy sauce
  • 2 teaspoons sugar
  • 400 ml (14 fl oz) tinned coconut milk
  • large handful basil leaves


Cut the chicken into 2.5 cm (1 in) chunks and combine them in a bowl with the soy sauce, rice wine, sesame oil and cornflour. Mix well and let marinate for about 20 minutes.

Heat a wok or large frying pan until it is very hot, then add the groundnut oil. When it is very hot and slightly smoking, add the chicken. Stir-fry for 3 minutes, or until lightly browned. When the chicken is browned, transfer it to a stainless-steel colander set inside a bowl, leaving behind about 1 tablespoon of oil in the wok. While the chicken is draining, reheat the wok. Add the shallots, garlic and ginger and stir-fry for 3 minutes. Then add the rest of the ingredients, except the basil leaves. Turn the heat to low and simmer for 5 minutes. Return the drained chicken to the wok and continue to cook for another 3 minutes, stirring from time to time. When the chicken is cooked, add the basil leaves and give the mixture a good stir.

Pour onto a warm serving platter and serve at once.