Thai Green Curry With Smoked Chicken |

Thai Green Curry With Smoked Chicken

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Prep Time: 30 Minutes | Cooking Time: 40 Minutes

Serves 3

Admittedly, this dish requires a bit of preparation, but firing up the barbecue and marinating the chicken is worth it, trust us. Invite friends round and do most of the prep beforehand – after all, who doesn't love a Thai green curry? 


  • 20g of coconut (or vegetable) oil
  • 200g of green curry paste
  • 3g of kaffir lime leaves, torn
  • 15ml of fish sauce
  • 10–15g of palm sugar (or soft brown sugar)
  • 300ml of hot chicken stock
  • 300ml of coconut cream
  • 6 free-range chicken thighs on the bone (500–600g total weight)
  • 100g of new potatoes, halved
  • 80g of baby sweetcorn, sliced at an angle
  • 80g of green beans, sliced in half lengthways
  • 10g of wild ginger (krachai) or regular ginger, peeled and julienned
  • 10g of Thai sweet basil (or Italian basil), torn
  • Steamed jasmine rice, to serve
  • A piece of wood for smoking on the BBQ (Hickory works well)


  1. Heat the coconut oil in a large saucepan over a high heat, then add the green curry paste and kaffir lime leaves and stir regularly until the paste begins to split like scrambled eggs – this will take 6–8 minutes. You will notice that the smell of the ingredients changes from raw to fragrant.
  2. At this point, add 10ml fish sauce and allow it to cook into the paste for 1 minute (don’t add too much as it is strong and you can always add, but never take away). Next, add the sugar and cook for a minute or so until melted and beginning to caramelise – this is noticeable as the paste begins to darken.
  3. Now it’s time to loosen the curry with liquids. Add half the chicken stock and 100ml of the coconut cream to the pan, then remove from the heat and allow to cool. When cool, use a little of the curry to marinate the chicken thighs; use enough to coat them, then refrigerate the chicken to allow the flavours to infuse for a minimum of 2 hours, but ideally overnight.
  4. Light the barbecue and wait for the coals to glow red. Place the piece of wood onto the coals and wait for it to catch fire and begin to smoke.
  5. At this point, add the chicken thighs skin-side up, lower the barbecue lid so that the meat is engulfed by the smoke and cook for 3–4 minutes on one side. Turn the chicken pieces over and repeat the process until the skin is crispy and golden brown and the chicken is piping hot.
  6. Next, return the remaining green curry to the pan and bring back to a simmer. Add any excess from the marinated chicken, then add the remaining stock. Add the potatoes and cook for about 8 minutes until they begin to soften. Add the sweetcorn and green beans and cook for a further 5 minutes until all the vegetables are softened but still retain a little bite.
  7. Add the hot chicken thighs, the remaining coconut cream and the wild ginger and basil. Check you are happy with the seasoning, add the rest of the fish sauce if needed, and serve immediately. This dish is best served with steamed jasmine rice.


Recipes courtesy of Cook Thai by Sebby Holmes, photography by Tom Regester (Kyle Books, £19.99)