Thai Green Curry with Chicken

Yield: Serves 4

Have you always wanted to make Thai curry at home? Try out this simple and delicious recipe courtesy of chef Shefali Somani from Shef's Fiery Kitchen in Calgary.


2 Tbs (30 mL) vegetable oil

4 Tbs (60 mL) Thai green curry paste

1 can (400 mL) coconut milk

1 large potato, cut into 2.5 cm cubes

240 g chicken breast, thinly sliced

3 Kaffir lime leaves, torn into pieces, discarding the stem

1 Tbs palm sugar (optional)

3 red bird’s eye chilies, cut in half diagonally

2 Tbs (30 mL) fish sauce

Juice of 1 lime

½ bunch fresh coriander leaves, pureed

1 Tbs Thai basil leaves for garnish


  1. Heat the oil on medium high, and then add the green curry paste and fry for 1-2 minutes.
  2. Add the coconut milk and simmer for a minute, then add the potatoes and cook for 5-7 minutes.
  3. Add the chicken, and simmer till the potatoes and chicken are both done.
  4. In the meantime, purée the coriander leaves with the fish sauce and lime juice, adding a little water if needed.
  5. Add the Kaffir lime leaves, palm sugar, chilies, and coriander purée to the pot, and simmer for 2 to 3 minutes.
  6. Turn off the heat and serve on coconut rice, garnished with fresh Thai basil leaves.

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