Roasted Green Chicken Curry

This roasted green chicken curry is seriously simple to throw together and pack a huge amount of flavor!

I made this recipe with chicken thighs, which would be perfect served alongside steamed rice and sliced cucumber.

Trust me, you need this in your life! 😊

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You will need:

  • 2 cans of coconut milk (400 ml each can)
  • 1 glass ready-made green curry paste
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 4 kaffir lime leaves
  • 1 stalk lemongrass, pounded
  • 6 chicken thighs, skin on
  • sea salt flakes
  • 2 tbsp lemon or lime juice
  • steamed rice and cucumber, to serve


  1. Preheat oven (with fan) to 180 degrees Celcius and grease your deep-sided medium baking tray.
  2. In a small bowl, combine green curry paste, fish sauce, and sugar.
  3. In the baking tray, pour the coconut milk, green curry mixture, kaffir lime leaves, lemongrass. Mix to combine.
  4. Rub the chicken with salt and place, skin-side up in the baking tray.
  5. Cover with aluminum foil and roast for 50 to 60 minutes.
  6. After 1 hour, increase the temperature to 200 degrees Celcius, remove the foil, and roast for a further 35 to 40 minutes or until the chicken is cooked through and the skin is crispy.

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