Thai Green Curry Chicken
March 11, 2026
A robust Thai green curry paste using Schwartz Makrut Lime Leaves and Whole Star Anise surrounds tender chicken breasts and simmers with coconut milk, sugar, and Thai fish sauce to create an authentic Thai experience. Serve over sticky rice.
A robust Thai green curry paste using Schwartz Makrut Lime Leaves and Whole Star Anise surrounds tender chicken breasts and simmers with coconut milk, sugar, and Thai fish sauce to create an authentic Thai experience. Serve over sticky rice.
Key products
Instructions
Instructions
- To make your Thai green curry paste, place the ginger, garlic, Chillies, coriander leaf and Sea Salt into a food processor and blend to a paste with a little water.
- Heat a large pan and add the Mustard Seed, Turmeric, Ground Coriander and Star Anise and dry roast for around 30 seconds. Remove from the pan and leave to cool.
- Add the oil to the pan and heat. Add the chicken and fry over a medium heat for 3-4 minutes or until sealed on all sides, do not brown.
- Add the curry paste made earlier and fry with the chicken for 1-2 minutes. Add the roasted spices, coconut milk, Thai fish sauce, sugar, Makrut Lime Leaves and simmer uncovered over a medium heat for 8-10 minutes, stirring frequently until the sauce begins to thicken.
- Add the spring onions and lime juice and cook for a further 2 minutes. Serve with Thai sticky rice.
- Cooking Tip Add your favorurite veg such as aubergine, courgette, or mange tout.
