Green chicken curry

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

You can make double or triple quantities of the curry paste and refrigerate it for future use. It will keep in an airtight container in the refrigerator for up to 1 week. It can also be frozen in ice-cube trays for up to 3 months and added straight to the pan from the freezer.


2 teaspoons coriander seeds

1 teaspoon whole black peppercorns

3 fresh long green chillies, seeded and chopped

1 tablespoon finely grated fresh ginger

¼ cup firmly packed chopped coriander (cilantro) leaves, roots and stems

2 large garlic cloves

5 spring onions (scallions), white and firm green parts, chopped

3 cm (1¼ inch) piece lemongrass stem, white part only, roughly chopped (pic 1)

2 tablespoons vegetable oil

4 kaffir lime leaves

400 ml (14 fl oz) tin coconut cream

1 kg (2 lb 4 oz) skinless chicken thigh fillets, trimmed, cut into 2 cm (¾ inch) pieces

1 small bunch basil, leaves picked

1 tablespoon fish sauce

Steamed rice and lime wedges, to serve


1. Grind the coriander seeds and peppercorns in a food processor, spice grinder or using a mortar and pestle until finely ground. Add the chillies, ginger, coriander, garlic, spring onions and lemongrass and continue to grind to form a paste.

2. Heat the oil in a medium saucepan, add the curry paste and cook, stirring, for 3-4 minutes or until aromatic. Add the kaffir lime leaves and coconut cream and simmer for 10 minutes.

3. Add the chicken and 250 ml (9 fl oz/1 cup) water to the sauce and bring to a simmer over medium-low heat. Simmer gently for 15-20 minutes or until the chicken is tender.

4. Add the basil leaves and fish sauce to the curry and stir through. Serve with the steamed rice and lime wedges.