Cookbook:Green Chicken Curry with Coconut Milk

Green Chicken Curry with Coconut Milk
Category Stew recipes
Servings 4-6
Time 60 minutes

Cookbook | Ingredients | Recipes | Thai recipes | Vietnamese recipes

Serve this hearty dish with rice.


  • 3-4 big leeks (chop coarsely)
  • 2 green bell pepper
  • 850 g cubed chicken meat
  • for marinating the meat: garlic and soy sauce
  • oil for frying
  • 1-2 cans of coconut milk
  • basil
  • 1 tbsp fish sauce (can be left out)

The curry paste (grind with mortar and pestle):

  • 2 tbsp dried coriander seeds
  • 1 tbsp black peppercorns
  • chili
  • 2 cm fresh ginger
  • fresh coriander
  • 2 big cloves of garlic
  • 3 tbsp onion
  • 1-5 pieces of lemongrass, coarsely cut


  1. Fry the curry paste with oil for a couple of minutes in a big pot. Add leeks and bell pepper. Shortly after, add the coconut milk and let simmer 20-30 minutes with lid.
  2. While waiting, marinate the meat: Crush garlic into a bowl with some soy sauce and mix in the chicken meat cubes. Fry the meat with oil.
  3. Finally add the meat cubes to the big pot and taste with basil, salt and fish sauce.