Thai Green Curry with Coconut Sambal Recipe

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  • Gluten-free


6 - 8




  • 1tbsp sunflower oil
  • 16 chicken thighs, bone-in and skin removed
  • 850ml coconut milk
  • 200g fine green beans, halved
  • a large bunch of coriander, leaves chopped
  • green chillies, chopped, to serve
  • For the paste:
  • 2 medium green chillies, roughly chopped
  • 2 shallots, roughly chopped
  • 5cm/2in piece of fresh ginger peeled and grated
  • 3 garlic cloves, crushed
  • small bunch of fresh coriander, stalks and roots, roughly chopped
  • 1 lime, grated zest and juice
  • 6 dried kaffir lime leaves
  • 1 tbsp coriander seeds, crushed
  • 1 tsp ground cumin
  • 1 tsp black peppercorns, crushed
  • 2 tsp Thai fish sauce
  • 3 tbsp vegetable oil
  • For the coconut sambal:
  • 150g (5oz) fresh coconut pieces
  • 1 shallot, peeled
  • 2.5cm piece of fresh ginger
  • zest and juice of 1 lime


  • For the paste, simply put all the ingredients in a food processor or blender and whiz to a paste.

  • Heat the oil in a large heavy based casserole over a medium high heat, brown the chicken thighs in batches and set aside.

  • In the same pan, cook the curry paste for 3 minutes or until fragrant. Add the coconut milk, mix to combine and bring to a simmer. Return the chicken to the pan, reduce to a very gentle simmer, cover and cook for 1 hour.

  • For the sambal, pulse the Ingredients in a food processor until combined but still quite chunky. Stir the chopped coriander into the curry, sprinkle over green chilli and serve with the sambal and sticky rice.

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