Green Chilli Chicken Curry

This aromatic chicken curry, infused with kaffir lime leaves, green chillies, and lemongrass, is a fresh twist on a classic dish. Paired with star anise-infused basmati rice, it delivers a fragrant and flavour-packed experience.

Green Chicken Thai Curry Recipe - TheRecipe.Website

Prep Time 20

Cook Time 45

Total Time 1 5

Servings People

Ingredients

500 g chicken thighs boneless and skinless, cut into chunks
1 large onion finely chopped
4 cloves garlic minced
1 tbsp fresh ginger grated
2 stalks lemongrass bruised
5 leaves kaffir lime torn
2 medium green chillies sliced (adjust to heat preference)
1 tsp ground turmeric
1 tsp ground coriander
400 ml coconut milk
200 ml chicken stock
1 tbsp vegetable oil
1 tbsp fish sauce optional
1 large lime juice only
1/4 bunch fresh coriander cilantro chopped (for garnish)
1 cup basmati rice
2 cups water
2 pods star anise
½ tsp salt

Instructions

In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the garlic and ginger, and cook for another minute.
1 large onion, 4 cloves garlic, 1 tbsp vegetable oil, 1 tbsp fresh ginger
Stir in the lemongrass, kaffir lime leaves, green chillies, ground turmeric, and ground coriander. Cook for 2–3 minutes to release the fragrance of the spices.
2 stalks lemongrass, 5 leaves kaffir lime, 2 medium green chillies, 1 tsp ground turmeric, 1 tsp ground coriander
Add the chicken pieces to the pan, stirring to coat them in the spices. Cook for 5 minutes until the chicken begins to brown.
500 g chicken thighs
Pour in the coconut milk and chicken stock and stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cover. Cook for 25–30 minutes, stirring occasionally, until the chicken is tender and the flavours have melded.
400 ml coconut milk, 200 ml chicken stock
Rinse the basmati rice in cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to the boil. Add the star anise pods and salt, followed by the rice. Cover and reduce the heat to low. Simmer for 12–15 minutes, or until the rice is cooked and fluffy. Remove the star anise before serving.
1 cup basmati rice, 2 cups water, 2 pods star anise, ½ tsp salt
Stir in the lime juice and fish sauce (if using) into the curry. Adjust seasoning as needed.
1 tbsp fish sauce, 1 large lime
Spoon the star anise-infused rice onto plates and ladle the fragrant chicken curry over the top. Garnish with fresh coriander.
1/4 bunch fresh coriander

Nutrition