Wood Fired Thai Chicken Green Curry

Wood Fired Thai Chicken Green Curry

Elevate your culinary repertoire with Wood-Fired Thai Chicken Green Curry, a tantalising dish bursting with authentic Thai flavours. Crafted over crackling flames, this recipe features tender chicken, vibrant vegetables, and a fragrant green curry sauce that's both creamy and aromatic.


For the Green Curry Paste

- 3 green Thai chilies, chopped
- 2 stalks lemongrass, chopped
- 4 cloves garlic, minced
- 1 shallot, chopped
- 1 thumb-sized piece of ginger, grated
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon shrimp paste (optional)
- Zest of 1 lime
- 1/4 cup fresh cilantro leaves
- 2 tablespoons vegetable oil

For the Curry

- 1 tablespoon vegetable oil
- 1 lb (450g) boneless, skinless chicken breast or thigh, sliced
- 1 can (14 oz) coconut milk
- 1 cup chicken or vegetable broth
- 1 cup mixed vegetables (such as bell peppers, bamboo shoots, and eggplant), sliced
- 2 tablespoons fish sauce (or soy sauce for vegetarian/vegan option)
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh basil leaves for garnish
- Cooked jasmine rice for serving


1. Preheat your wood-fired oven to around 400°F (200°C).
2. To make the green curry paste, combine all the paste ingredients in a food processor or blender. Blend until smooth, adding a little water if needed to achieve the desired consistency. Set aside.
3. Heat vegetable oil in a large skillet or wok over medium heat. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add another tablespoon of vegetable oil. Add the green curry paste and cook for 2-3 minutes, stirring constantly, until fragrant.
5. Pour in the coconut milk and chicken or vegetable broth. Bring the mixture to a simmer, then add the sliced mixed vegetables.
6. Stir in the fish sauce (or soy sauce) and brown sugar. Let the curry simmer for about 10-15 minutes until the vegetables are tender and the flavors have melded together.
7. Return the cooked chicken to the skillet and stir to combine. Cook for another 2-3 minutes to heat the chicken through.
8. Remove the skillet from the heat and stir in the lime juice. Taste and adjust seasoning if necessary.
9. Serve the wood-fired Thai chicken green curry hot, garnished with fresh basil leaves, alongside jasmine rice.

Duration to Cook - Approximately 30-40 minutes.

Chef Skill Level - Intermediate

Vegan - Yes (if using soy sauce instead of fish sauce, and omitting shrimp paste)

Vegetarian - Yes (if using soy sauce instead of fish sauce, and omitting shrimp paste)

Gluten-Free - Yes

Serving Suggestion

Serve the Wood Fired Thai Chicken Green Curry hot, with jasmine rice for a comforting and satisfying meal. Garnish with fresh basil leaves for a pop of colour and added flavour. Enjoy the fragrant and flavourful curry straight from the wood-fired oven for an authentic Thai dining experience.

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