John's Thai Curry

The green chicken curry has become the chicken tikka masala of the western Thai restaurant scene. You can replicate it in your own home very easily and quickly, thanks to the Thai curry pastes available. However, be sure to steer well clear of ready-made sauces: they will leave you disappointed. Use only a high quality paste and start from there.

Recipe authors: Henry Dimbleby & John Vincent
Leon 2
Photography by Georgia Glynn Smith

Reproduced courtesy of Conran Octopus Ltd


Category:  Main Course  - 


For 4 people


  • 4 chicken thighs
  • 1 tablespoon olive oil
  • tablespoons Thai curry paste
  • 1 x 400 ml tin of coconut milk
  • 1 x 225 g tin of bamboo shoots
  • 100 g Thai aubergines
  • 2 tablespoons Thai fish sauce
  • few leaves of fresh Thai sweet basil
  • salt and freshly ground black pepper

John's Thai Curry Directions

  1. Remove the meat from the chicken thighs and cut into thin strips. Heat the olive oil in a large frying pan, add the Thai curry paste, and stir the paste into the oil as you fry on a hot heat for a minute. Gradually add the coconut milk, followed by the chicken. Drain and add the bamboo shoots, the Thai aubergines and simmer for 10 minutes. Add the fish sauce, then taste and adjust the seasoning with salt and pepper if you want to. Sprinkle the curry with fresh sweet basil and serve.
    • If you cannot find Thai sweet basil, use norma lbasil instead.
    • Serve with sticky rice, jasmine rice or even brown rice.
    • Get the right paste (I recommend Mae Ploy), and don’t buy the sauces that come in jars.
    • The chicken will cook more quickly and taste much better if it is cut into thin strips rather than big chunks.
    • Add the coconut milk slowly, and stir as you do so to avoid the paste and the coconut milk separating.
    • Thai aubergines are nothing like the aubergines we are used to. You can buy them in larger supermarkets or Thai shops in jars. If you cannot find them, you can add peas instead.