Thai green Chicken and Mushroom Curry

You can use the basic sauce ingredients and make this vegetarian, vegan or pescatarian! It is gluten and dairy free.

(Serves 3-4)


1 medium onion finely chopped

4 cloves of garlic

2cm x 2cm fresh ginger finely chopped

1 stalk lemon grass finely chopped (or use shop bought pre minced in oil eg ‘lazy lemongrass’)

2 green chillies

1tbsp fish sauce (omit for vegan/vegetarian)

2 tbsp mild olive oil

2tbsp coconut oil

bunch of coriander (about 50g including stalks)

1tsp ground coriander

1tsp ground cumin

300g chicken thighs or breast cut into pieces (or tofu or fish)

100g mushrooms sliced

1 lime (zest and juice)

2tsp tamari (gluten-free soy sauce)

1 tin coconut milk

salt to season


Fry the onions in some coconut oil in a wok or a large pan until soft on a medium-low heat. Meanwhile blend with a stick blender or in a mini food processor, the garlic, ginger, coriander stalks, lemongrass, fish sauce and olive oil to make a paste. Add this paste to the onions and cook for a few minutes. Add the spices before adding the chopped chicken and mushrooms. Cook for about five minutes then add the coconut oil. Bring to the boil then reduce heat to a simmer. Leave uncovered cooking for about 15-20 minutes until the chicken is cooked through. Add the grated zest and the juice of a lime, tamari and the chopped coriander leaves before serving.  Serve with rice or with potatoes and vegetables.

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