Kid friendly Thai chicken curry

This started life as a Thai green chicken curry, and eventually ended up being very mild and not very green. The eggplant and basil traditional to the original have been lost on the way, but there’s no reason not to pop them in if you like. I do like to add the green snake beans but I can’t always find them, so I either use plain green beans or leave them out. There is only one green chilli in the whole curry {with the seeds removed}, hence the kid friendly part of the title, but you can increase that if you want to. Even leaving the seeds in the one chilli will increase the heat, and although it will still be very mild, it might not mild enough for young children who aren’t used to it.

And even though I repeat myself on this point every time, take the few extra minutes to make your own curry paste!!! However, if you do opt for a bought curry paste {and there should be some really good ones in the supermarket} skip the first two steps and continue with the rest of the instructions.

And if you have another few minutes you should try dry roasting the spices and grinding them yourself too. {But yes, shop bought ground will still be great 😉 }


For the curry paste:

  • 1 tsp peppercorns {or ground pepper}
  • 1 tbsp coriander seeds {or ground coriander}
  • 1 tsp cumin seeds {or ground cumin}
  • one brown onion, coarsely chopped
  • one green chilli, de-seeded and chopped
  • 1 tsp sea salt flakes
  • 1 tsp ground turmeric
  • 1 stalk lemongrass, bruised and sliced
  • 4 garlic cloves, peeled and crushed
  • roots and stems from one bunch of coriander
  • one 5 cm piece of ginger, chopped
  • vegetable oil, a few tablespoons

For the rest of the curry:

  • 3 tbsp vegetable oil
  • 500 ml coconut milk
  • 250ml ml vegetable or chicken stock
  • 1 kg of chicken thigh fillets, fat trimmed, and cut into chunks
  • one packet of baby corn
  • 1 tbsp white sugar
  • 2 tbsp fish sauce
  • juice of one fresh lemon
  • fresh coriander leaves, coarsely chopped
  • extra green chilli, to sprinkle on top


  • Begin by making the curry paste. If you are dry roasting and grinding your spices do that first, by gently heating the peppercorns, coriander seeds, and cumin seeds in a dry frypan on a medium heat. When they start to darken and become very fragrant transfer them to a mortar and pestle or spice grinder and grind until they are a fine powder.
  • To your food processor bowl add the ground spices and all the remaining curry paste ingredients. Pulse for a minute or so until you have a smooth paste. Set aside.
  • To make the curry begin by heating the oil in a wok. On a high heat fry the curry paste for about five minutes. Add the coconut milk and stock, stir through and let it bubble for a minute or so, then add the chicken pieces. Reduce the heat and simmer for about ten minutes.
  • Add the corn, sugar, fish sauce, and lemon and simmer for another five to ten minutes, until the chicken is cooked through but still moist. Turn the heat off and sprinkle some of the chopped coriander over the top. Serve with rice, and extra coriander and chilli.

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