Thai green chicken thigh curry with kaffir lime rice

Thai green chicken thigh curry with kaffir lime rice

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  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

This delicious chicken curry is packed with Thai-style flavours. Proudly brought to you by SunRice and

Featured in
Chicken thighs, Asian recipes


  • 1 1/3 cups SunRice Basmati Rice
  • 6 kaffir lime leaves, 3 thinly shredded
  • 1 tablespoon vegetable oil
  • 1/4 cup Thai green curry paste
  • 400g can coconut milk
  • 500g chicken thigh fillet, trimmed, cut into 3cm pieces
  • 500g pkt frozen Thai style vegetable mix
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 teaspoons brown sugar
  • 1 long red chilli, thinly sliced


  • Step 1
    Cook Basmati rice following absorption or rice cooker packet directions, adding 3 whole kaffir lime leaves along with the water. Discard leaves.
  • Step 2
    Meanwhile, heat oil in a large saucepan over medium-high heat. Cook paste, stirring, for 1-2 minutes or until fragrant. Stir in coconut milk until combined. Bring to the boil. Add chicken and simmer for 5 minutes. Add vegetables and simmer for another 3-4 minutes or until chicken is cooked through and vegetables are tender. Stir in fish sauce, lime juice, sugar and third of shredded lime leaf. Cook for 1 minute.
  • Step 3
    Sprinkle remaining shredded lime leaf over rice. Sprinkle curry with chilli and serve with rice.


Cooled curry can be frozen for up to 1 month.

  • Author: Lucy Nunes
  • Image credit: Mark O'Meara
  • Publication:



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