Thai green chicken curry from Bill's Everyday Asian by Bill Granger

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Juleslovesgoldies on February 18, 2026

    Really tasty, will cook again.

  • Breadcrumbs on March 02, 2016

    p. 115 – My curry was tasty but I adapted the prep as I wasn’t convinced I’d achieve a great result if the dish was made as the author suggests. I thought it was odd that the author instructs you to put the raw chicken and vegetables directly into the coconut milk mixture with our stir-frying/partially cooking them prior. I didn’t like the idea of simply simmering the (typically bland) chicken breast meat to cook through and had little confidence that the veggies would be fully cooked in the 4-5 mins he suggests. I also felt they’d all taste much better and offer better flavor to the sauce of the dish if they were added to the hot oil prior to incorporating the curry paste. There are a lot of great green curry recipes out there, I likely won’t repeat this one. This was the first recipe I’ve tried from the book so I was a bit disappointed. Photo here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9817503

  • LisaR12 on April 24, 2013

    loved this, the chicken was so moist....the flavours fantastic...After making this I bought the book ( i was borrowing a book from the library).

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