This green curry recipe is one of the best I’ve ever made. It’s also good made with prawns instead of chicken – just swap in 180g of peeled raw king prawns, and add them to the pan along with the ground nut oil and sesame oil just before you stir-fry your veg.


Equipment list

  • Knife
  • Chopping board
  • Food processor
  • Measuring spoons
  • Runner bean slicer
  • Wok or large frying pan
  • Wooden spoon
  • Tin opener

For the curry:

  • a large bunch of asparagus or a large handful of baby corn
  • a handful of snow peas
  • ½ a fresh red chilli
  • 1 tablespoon peanut oil
  • 1 skinless chicken breast (approximately 180g)
  • 1 tablespoon sesame oil
  • ½ x 400ml tin of coconut milk
  • 1 lime

For the green curry paste:

  • 2 stalks of lemongrass
  • 4 spring onions
  • 3 fresh green chillies
  • 4 cloves of garlic a thumb-sized piece of fresh root ginger
  • a large bunch of fresh coriander
  • 1 teaspoon coriander seeds


  • 8 fresh or dried lime leaves
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce


Jamie’s Top Tip:

  • Make up a big batch of paste and freeze it in portions so that you have it to hand whenever you need it.
  • This recipe only uses half a tin of coconut milk so remember to shake it before you start as has a tendency to separate.
  • You can use this green curry paste on its own as a delicious marinade if you’re having a barbecue. Try roasting chicken thighs in the oven at 150˚C for an hour, then finishing them off on the barbecue so you get tender sticky meat and wicked crispy and smoky skin.


To make your green curry paste:

  1. Trim the lemongrass stalks, peel back and discard the outer leaves, and crush the stalks by bashing them a few times with the heel of your hand or a rolling pin. Trim the spring onions. Halve and deseed the green chillies. Peel and roughly chop the garlic and ginger. Set aside a few sprigs of fresh coriander, and whiz the rest in a food processor with the lemongrass stalks, spring onions, chillies, garlic, ginger, coriander seeds and lime leaves (if using), until everything is finely chopped – the smell will be amazing!
  2. While whizzing, pour in the soy sauce and fish sauce and blitz again until you have a smooth paste. If you don’t have a food processor, chop everything by hand as finely as you can – it may take a while but it will be so worth it.

To make your curry:

  1. Snap the woody ends off the asparagus and discard them or, if using, run the asparagus stalks through a runner bean slicer, or finely slice them lengthways with a knife. Trim the ends off your snow peas. Finely chop the red chilli and put to one side.
  2. Place a large pan or wok over a high heat. On a separate board, slice your chicken breast into finger-sized strips, and when your pan is really hot, add the groundnut oil, swirl it around, then carefully drop in the chicken. Stir-fry for 5 minutes, then add your green curry paste, and cook for a further 3 minutes.
  3. Add the asparagus, or baby corn and sesame oil, and stir-fry for a further 30 seconds.
  4. Pour in the coconut milk and add the snow peas. Give it all a good stir, bring to the boil and cook for a few minutes. Have a taste and add a bit more soy sauce if you think it needs it.
  5. Push down on the lime and roll it around to get the juices going, then cut it in half. Squeeze the juice into the pan – this will give your curry a lovely twang.

To serve your curry:

  1. Pick the leaves off the remaining coriander sprigs. Serve the curry sprinkled with the coriander leaves and the chopped red chilli, and some Fluffy rice.

Appliances you may need

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