Thai Green Chicken Curry Boujee Booze

Thai Green Chicken Curry

Thai Green Chicken Curry
One of the first dishes I learned to cook, I used to cook it nearly every second night. 
My Dad hates it now. 
He hates a lot of food though so I’m not too offended.
Serves 4 


  • 400g skinless boneless chicken thighs cut into strips
  • 400g mixed wild mushrooms, chopped
  • 1 400g tin of coconut milk
  • 6 kaffir lime leaves
  • 200g mangetout
  • 2 limes
  • 2 tbsp olive oil
  • 250ml chicken stock
  • 2 tsp fish sauce
  • 2 tsp brown sugar
  • 2 cloves of garlic, finely chopped
  • 2 shallots, finely chopped
  • 5cm piece of ginger
  • 4 tbsp thai green curry paste
  • Bunch Basil and coriander to finish


  1. Heat oil in a pan over medium heat.
  2. Add your chicken and fry for about 8 minutes, tossing while cooking.
  3. Should be nice and browned.
  4. Remove and set aside.
  5. Fry your mushrooms next for 5 minutes while tossing regularly.
  6. Remove and set aside.
  7. Reduce your heat to medium low.
  8. Add your curry paste, garlic, ginger and shallots.
  9. Cook for about 4 minutes and it should be drying out.
  10. Add your chicken stock and coconut milk.
  11. Mix to dissolve the paste.
  12. Add your fish sauce and sugar.
  13. Mix well.
  14. Add your kaffir lime leaves and bring to a simmer for 10 minutes.
  15. Toss back in your chicken and mushrooms.
  16. Reduce the heat to low and cook for about 7 minutes, tossing in the mangetout for the final 2 minutes.
  17. Stir through the juice of 1 lime.
  18. Season with salt and pepper.
  19.  Stir through your basil and coriander leaves 
  20. Serve over rice with lime wedge on the side