Tuesday, 20 March 2012

Thai Green Chicken Curry with Coriander Rice

This is a great one if you’re cooking for your flatmates; it’s cheap, tasty and doesn’t involve much effort. Don’t worry if you’re cooking for yourself as it keeps in the fridge for 3-4 days and if you like Thai food you won’t get bored of it. Also if you’re a vegetarian, substitute the chicken stock for vegetable stock and the chicken for potato, then you have yourself a delicious veggie green curry.

Equipment Needed
  • Large Boiling Pan / x1 (needs to be large enough to fit all the curry ingredients inside.
  • Large Frying Pan / x1 (with enough depth to hold the rice and 850ml of stock)
  • Grater / x1 (to zest the lime, if you own a zester – use it)
  • Knife / x1
  • Chopping Board / x1
  • Wooden Spoon / x2
  • Tin Foil (enough to cover the frying pan)

Ingredients Needed
(Serves 4)

For the Curry;
  • Garlic Cloves / x2
  • Spring Onion / 1 bunch (around 80 – 100g)
  • Onion / x1
  • Fresh Ginger / 30g (not compulsory but tastes great if you can get it)
  • Mushrooms / 500g (in this recipe I use a mixture of chestnut, and button mushrooms. However, its fine to use whatever mushrooms you can get your hands on – button mushrooms tend to be slightly cheaper)
  • Red Chilli’s / x2
  • Mange tout / 200g
  • Lime / x1
  • Tin of Coconut Milk / 400ml (1 tin, can be found in most supermarkets)
  • Green Thai Curry Paste / 250g (can be found in most supermarkets)
  • Chicken Drumsticks and/or Thighs / Potatoes if vegetarian / 800g (these are obtained cheaper if you go to a produce market. However they are also a very cheap cut of meat from the supermarket).
  • Cooking Oil / 50ml
  • Salt & Pepper

For the Coriander Rice;
  • Rice / 400ml (this is best weighed similarly to the stock to ensure the perfect amount of liquid to rice. Always judge rice by volume, not weight)
  • Chicken Stock/ vegetable stock if vegetarian / 1 litre (it is cheapest to use stock cubes)
  • Coriander / 1 handful (around 50g)


1. Firstly, prepare all the ingredients;
  • Once all the ingredients are prepped this dish is just a matter of throwing it all together so begin by roughly chopping the garlic, spring onion, onion, mushrooms, chilli and coriander. Be sure to keep all this separate until cooking begins.
  • Next peel and grate the fresh ginger if you’re using it and zest the lime (be sure to remove the stringy parts of the ginger and throw them away, these will remain in your fingers once grated)

2. Next, begin to cook the chicken and add the vegetables;
  • Place most of the oil into a large boiling pan and turn up to a high heat (save a little oil for later). Once hot add the chicken to the pan. Be sure to move these regularly to ensure they do not stick and the skin is crispy on all sides. Keep on a high heat for 4-5 minutes (until the skin begins to go golden brown and crispy).
  • Once the chicken has colour, add the chopped onion, garlic, chilli, zest and juice of lime and ginger to the pan. Fry whilst mixing regularly for a further 3 minutes to release all the flavours.
  • Next add the green curry paste and the coconut milk to the pan. If this does not leave the chicken submerged then add 150ml of the chicken stock. Bring this to the boil and then turn the heat down to a simmer for 40 minutes, stirring occasionally (if it is left on a high heat the curry will burn).
  • 15 minutes before this is finished add the mange tout and the spring onion to the pan (this is to ensure they do not overcook)
  • Once cooked the chicken will be succulent and falling off the bone.

3. Lastly, cook the coriander rice;
  • Begin by heating the rest of the oil in a large frying pan on a medium heat. Once hot, add the rice and stir to ensure all the rice has a coating of oil, continue to stir for a further 2 minutes (by using a frying pan to cook rice you are ensuring that the heat is distributed evenly so the rice cooks evenly).
  • Next add the remaining 850ml of chicken stock to the pan and stir one more time (always measure 1 part rice to 2 parts liquid, this is enough to cook the rice well. Just to be sure we have added a little more in this recipe). Bring to the boil then turn down to a low heat and cover with tin foil, leave undisturbed for 15 minutes
  • Next, remove the tin foil, stir in the coriander and leave to stand for 5 minutes, and then serve (the rice should have absorbed all the chicken stock whilst still retaining a little crunch. If a little stock is left just leave it on a low heat for a further 2 minutes).

I hope you all enjoy the recipe. Find more of my recipes, hints and tips at The National Student

As always I would love to hear feedback and am happy to answer questions or requests.

You can now also follow me on twitter @sebbyholmes.


  1. Nice one Sebastian. I adore all curries but Thai green...wow.I live in Spain so I really miss a good curry.Keep up the good work!

  2. Yummy looking Indian coriander chicken curry when u get time, I love the coriander flavor as well. Pics are awesome..