Fragrant Green Chicken Curry

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This fragrant green chicken curry is a vibrant, high-protein meal that perfectly balances creamy coconut milk with the punchy heat of Thai aromatics. By using chicken thighs instead of breast, the meat remains succulent while absorbing the complex flavours of the ginger, lemongrass, and green chilli. The addition of roasted cashews provides a satisfying crunch that elevates this shop-bought or homemade paste into a restaurant-quality dinner.

Ideal for a nutritious mid-week meal, this comforting dish is naturally gluten-free and packed with fresh herbs. The kaffir lime leaves and fresh lime wedges add a bright, zesty finish that cuts through the richness of the coconut. Serve it alongside fluffy steamed white rice for a wholesome, balanced bowl that the whole family will enjoy.

Ingredients for Fragrant Green Chicken Curry

240ml (200g) white rice
350ml (375ml) water
Sea salt flakes
1 x quantity Thai Green Curry Paste
1 (400ml/375g ) can coconut milk
240ml (250ml) chicken stock
8 (125g [1/4-pound]) chicken thigh fillets, trimmed and quartered
2 cucharadas de salsa de pescado
4 kaffir lime leaves, stems removed and finely shredded
1/2 cup coriander (coriander) leaves
1/2 cup (80g) roasted cashews, roughly chopped
1 long green chilli, thinly sliced
Lime wedges, to serve

How to make Fragrant Green Chicken Curry

Place the rice, water, and salt in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes or until just tender. Remove from the heat and allow to steam for 8 minutes. Fluff the grains with a fork to serve.

Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2–3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer. Add the chicken, return to a simmer and cook for 5–8 minutes or until the chicken is cooked through. Add the fish sauce and stir to combine. Top the curry with the lime leaf, coriander, cashews, and chilli. Serve with the rice and lime wedges.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.