Strips of chicken cooked in a fresh green Thai coconut curry sauce served with ginger and soy rice

Thai Chicken Curry with Rice Recipe

35 Minutes
Serves: 2

Strips of chicken coated in a coconut green Thai curry sauce made with fresh coriander, ginger, garlic, birds eye chilli, lemon, lime and spring onions mixed with coconut milk. The chicken curry is served on a bed of ginger and soy rice.

Recipe Ingreds


  • 2 fillet chicken breasts
  • 1 tbsp olive oil
  • 2 sprig fresh basil

Curry paste

  • 6 sprig coriander
  • 3 cm fresh ginger
  • 2 cloves garlic
  • 4 whole green birds eye chillis
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 0.5 whole lemon
  • 0.5 whole lime
  • 4 whole spring onions


  • black pepper (to taste)
  • 1 tin tinned coconut milk
  • 3 sprig fresh basil
  • 2 tbsp green peppercorns
  • salt (to taste)
  • 5 grams brown sugar


  • 3 sprig fresh basil
  • 2 cm fresh ginger
  • 0.5 whole lemon
  • 100 grams basmati rice
  • 0.5 tbsp soy sauce
  • 0.5 tbsp olive oil

Recipe with pictures Steps

Step 1

  • zest the lime(s)
  • zest the lemon(s)
  • peel and slice the ginger
  • wash and finely slice the spring onions
  • place the curry paste ingredients into the food processor
  • blend until smooth

Step 2

  • add a spot of the oil to the pan
  • peel and grate the ginger add to the pan
  • cook for a minute or two

Step 3

  • add the rice to the pan
  • add the soy sauce

Step 4

  • zest the lemon(s)
  • add the lemon zest to the pan
  • follow the rice instructions for water and cooking time

Step 5

  • cut the chickens into thin strips
  • Heat the frying pan on a low light with the oil
  • add the chicken to the frying pan
  • cook on a low light for 5 minutes try not to colour

Step 6

  • turn the coconut milk tin upside down and open
  • The coconut milk will have seperated place the milk in a bowl
  • Add the cream to the frying pan
  • cook for 2 minutes

Step 7

  • add the curry paste from the processor to the frying pan
  • cook for 3 to 4 mins, stir continually

Step 8

  • add the coconut milk gradually a little at a time to the frying pan
  • turn the heat up and stir till the sauce thickens
  • add the sugar to the frying pan
  • stir to mix the ingredients

Step 9

  • crush the pepper corns in a mortar and pestle
  • add the pepper corns to the frying pan
  • cook for 5 minutes
  • wash and tear the basil leaves
  • add the basil to the frying pan
  • cook for a minute or two
  • season with salt and pepper

Step 10

  • wash and tear the basil leaves
  • add the basil to the rice
  • divide the rice between individual serving dishes

Step 11

  • place the curry on top of the rice
  • sprinkle with basil
  • serve immediately

Recipe Utensils

  • 2 chopping board
  • 1 food processor
  • 1 frying pan
  • 1 Garlic crusher
  • 2 grater
  • 2 large knife
  • 1 large pan
  • 1 mortar and pestle
  • 1 small bowl
  • 1 squeezer

How to make Thai green curry

A traditional Thai green curry, with a homemade curry paste of fresh coriander, garlic, ginger, birds eye chilli, spring onions, lemon and lime and a touch of ground cumin and coriander. The chicken is slices and gently fried, and then poached in coconut milk before adding the curry paste, basil and ground peppercorns. The curry is served on a bed of ginger and soy sauce rice flavoured with chopped basil. 

What makes our Thai green curry the best

The combination of the homemade curry paste and coconut milk makes this a delicious curry, the ginger and soy rice complete the meal making it a taste sensation. 

Thai green curry dinner party main course

This curry is ideal for a family or friends curry night, it taste delicious and is easy to cook, if you are looking to have a Thai inspired dinner party menu then this is an excellent main course

other chicken curries

Burmese Chicken & Potato Curry

Chicken and Spinach Curry with Poppadoms

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