Speedy Thai Green Chicken Curry

Cooking time
Serves2 people
Speedy Thai Green Chicken Curry

Let this fiery Thai green curry transport you to the streets of Bangkok faster than a tuk tuk. A delicious mix of fresh coriander, aromatic ginger, creamy coconut and Thai green spices make a mouth-watering sauce for organic chicken leg, while fluffy basmati rice soaks up every drop.


  • 2 shallots
  • 150g white basmati rice
  • A thumb of ginger
  • 2 garlic cloves
  • 1 tbsp Thai green curry paste
  • A handful of coriander
  • 1 tbsp coconut, sunflower or olive oil
  • 250g diced chicken leg
  • 1 carrot
  • 50g coconut cream
  • 600ml boiling water
  • 1 chicken stock cube
  • ½ tbsp Demerara sugar
  • Sea salt
  • ½ green cabbage
  • 1 lime
  • ½ tbsp Worcester sauce
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1. Fill a kettle and boil it. Place the shallots in a small heatproof bowl and cover with boiling water. Leave to soak for 3-4 mins – this makes them easier to peel. While the shallots soak, tip the rice into a large bowl and cover with cold water. Set aside to soak for 10 mins.
2. Lift the shallots out of the water and, when they are cool enough to handle, peel and thinly slice them. Set aside.
3. Peel and grate the ginger and garlic. Pop into a small bowl and stir in 1 tbsp Thai green curry paste. Finely chop the coriander stalks. Roughly chop the leaves, setting them to one side for later.
4. Place a large frying pan or wok on a high heat for 2 mins. Add 1 tbsp oil. Tip in the diced chicken leg and fry for 5 mins till golden, stirring often. While the chicken is cooking trim, peel and slice the carrot into thin matchsticks. When the chicken has cooked for 5 mins, add the sliced shallots and stir fry for 1 min. Add the garlic, ginger and curry paste. Stir for 1 min till the chicken is coated.
5. Add the coconut cream, coriander stalks and 300ml boiling water. Crumble in the stock cube and add ½ tbsp of the Demerara sugar (keep the rest for later). Cover and simmer gently for 10 mins.
6. While the curry simmers, drain and rinse the rice and tip it into a pan. Pour in 300ml boiling water. Add a good pinch of salt. Cover, bring to the boil then turn the heat right down. Gently simmer for 8 mins till all the water has been absorbed. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked. Leave the lid on to keep the rice warm while you finish making the curry.
7. While the curry and rice are cooking, finely shred half of the green cabbage, removing any thick stems (keep the remaining half to cook another day). After the curry has cooked for 10 mins, stir in the cabbage and carrot sticks and cook for a further 5 mins. Add a splash more water to make it more saucy if you think it needs it.
8. Zest the lime and squeeze the juice from 1 half. Cut the remaining half into wedges. Add the lime zest, juice and ½ tbsp of the Worcester sauce to the curry. Taste the curry sauce. Add more sugar, Worcester sauce or salt if you think it needs it.
9. Fluff the rice up and pile onto plates, then top with the curry. Garnish with the chopped coriander and serve with the lime wedges for squeezing.
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