Green Chicken Curry

Preparation info
  • Serves

    Three to Four

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

Use one or two fresh green chillies in this dish, depending on how hot you like your curry. The mild aromatic flavour of the rice is a good foil for the spicy chicken.


  • 4 spring onions (scallions), trimmed and coarsely chopped
  • 1-2 fresh green chillies, seeded and coarsely chopped
  • 2 cm


  1. Put the spring onions, green chillies, ginger, garlic, fish sauce, coriander and parsley in a food processor or blender. Pour in 30ml/2 tbsp of the water and process to a smooth paste, adding a further 15ml/1 tbsp water if required.