Bill’s green chicken curry

A few weeks ago, we went to a local, and very good, Thai restaurant for dinner with friends. And a few days later, when I asked Matty what he’d like for dinner, he suggested green chicken curry. So I looked around for a recipe that was easy enough to prepare for a weeknight dinner, but “from scratch” enough to feel like I was really cooking. Enter Bill Granger, whose latest cookbook Bill’s Everyday Asian has been gracing my bookshelf (or rather, balancing precariously on my sideboard) since Christmas.

I didn’t play around much with the recipe, other than to swap out some of the veges for what I had to hand, namely some lebanese eggplants and zucchini from our garden. It was not a difficult recipe, and the bonus is that there is enough curry paste to make a second batch.

Verdict—this was a lovely tasting, gently spicy and fragrant curry. Definitely a keeper!

Bill Granger’s Green Chicken Curry

Based on the recipe in Bill’s Everyday Asian.

For the curry paste
1 tsp white peppercorns
1 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp sea salt flakes
1 tsp ground turmeric
1 lemongrass stalk, white and pale green parts roughly chopped
6 garlic cloves, roughly chopped
4 spring onions, roughly chopped
2 tbs coriander roots, washed and chopped
3cm piece of ginger, peeled and roughly chopped
4 green chillies, deseeded and chopped
2 tbs sunflower oil
For the curry:
1 tbs sunflower oil
3 tbs green curry paste
125ml chicken stock
250ml coconut milk
1 anchovy, finely chopped
4 kaffir lime leaves, torn
500g chicken breasts, cut into 2cm chunks
100g green beans, trimmed and cut into 2-3 cm lengths
1/2 tin baby corn
1/2 tin bamboo shoots
100g lebanese eggplant, cut into 1-2 cm rounds
100g green zucchini, cut into 1-2 cm rounds
100g yellow zucchini, cut into 1-2 cm rounds
1 tbs white sugar
2 tbs fish sauce
1 tb lime juice
handful of basil leaves, torn

To make the curry paste:

Heat a small fry pan over medium heat and dry-toast the peppercorns, coriander and cumin seeds for 1-2 minutes until fragrant.

Add to a food processor with other curry paste ingredients and blitz to make a paste.

To make the curry:

Heat oil in a large saucepan over high heat. Fry the curry paste for 2 minutes unti fragrant.

Add the stock, coconut milk, anchovy and lime leaves and cook over medium-low heat for 5 minutes. Add chicken and cook for a further 5 minutes, then add the vegetables, sugar, fish sauce and lime juice and simmer for 15 minutes until vegetables are tender and chicken pieces are cooked through.

Taste and adjust seasoning if necessary. Serve with steamed rice.


1. When I make this again, I will pound paste mix in a mortar and pestle before I blitz in the food processor, as I found my machine didn’t do a good job. I ended up transfering the paste to the mortar and pestle for a good pounding to get a good paste consistency.

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