Green Chicken Curry with Asparagus and Peas.

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First of all, the most important thing in a green curry, it’s a green paste. Please, please do not buy it, but make it yourself.

If you have been to Thailand, and you still remember the taste of “the best green curry you ever had”, i can assure you all ingredients were fresh. They did not buy a paste from a supermarket.

Of course, you will end up with quite a lot, and it keeps great in a fridge for a few days in a air tight container. I just add it to different dishes casseroles,omelettes, it is full of flavor and goodness, not only curries love that.

Ingredients for a paste:

Cumin seeds- 1 tea spoon

Coriander seeds- 1 tea spoon

Peppercorns (i use black)- 1 tea spoon

Shrimp paste- 1 tea spoon

Juice of 1 lime

Kaffir lime leaves- 6 roughly chopped, spine removed

Garlic- 6 chopped

Ginger – 4 cm , grated

Lemongrass- 2-3 stems, white part only.

Green chilies- 3 long

Coriander fresh- 5 stems

Shallots- 2 chopped

Turmeric ground- 1 tea spoon

For the curry:

Chicken- breast, thighs boneless- 1 kg, cut into 3-4 cm pieces.

Asparagus- 1 bunch, do not cut it, just snap the ends and it will break at the right place.

Snow peas- 150 g, trimmed.

Garlic- 2 cloves,sliced

Red chili- 1 long, sliced.

Fish sauce- 1 table spoon

Brown sugar- 1 table spoon

Coconut milk- 1 can


Fresh coriander for a garnish.


First prepare your curry paste.

In a frying pan dry roast all the seed, till slightly browned, set aside.

To the same pan add shrimp paste, break it into pieces and dry roast for a couple of minuets, set aside.

Grind all the seeds in a mortar or processor or any other tool you have ( i am using thermomix).

Then add all your ingredients (don’t forget the shrimp paste) to a food processor and make a paste.

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Heat an oil in a wok, add sliced garlic, stir for a few seconds, add 1- 2 table spoons of your beautiful green curry paste and stir constantly for a couple of minuets, add coconut milk, sugar, fish sauce.

At this stage add all your chicken , cover and let it cook under medium heat for 15 minuets.

Add  asparagus, chili and peas, cover cook for another 10 minuets or so. If you feel, that it is not enough liquid in a wok, don’t panic, all veges are going to release juices and soften up.

Best served with rice.

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