Thai Green Chicken Curry

Thai Green Chicken Curry

3 from 1 vote
Course Main Course
Cuisine Asian, thai
Servings 4


  • 2 tbsp coconut oil
  • 350 g chicken breasts, thinly sliced or mini fillets
  • 1 red onion sliced
  • 1 red pepper thinly sliced
  • ½ broccoli ciut into florets
  • 50 g sweet cabbage sliced
  • 4 scallions sliced
  • 1 cm ginger fresh grated
  • 2 tbsp Thai green curry paste
  • 400 ml coconut milk
  • 1 tsp fish sauce
  • 40 g spinach leaves
  • 1 lime zest and juice
  • 2 tbsp fresh coriander leaves
  • 200 g Basmati Rice to serve.


  • Cook the rice as per pack instructions.
  • Heat the wok with the coconut oil over a medium to high heat. Add the chicken and cook very quickly for approximately 2 minutes.
  • Next add in the vegetables and cook quickly for another moment or two still on a high heat.
  • Add the curry paste to the pan and fry this for 1 minute to coat the chicken and vegetables with the sauce.
  • Pour the coconut milk and season with some fish sauce if desired.
  • Cover the pan with the lid and allow to simmer for 5 minutes over a medium to low heat until the chicken pieces are fully cooked.
  • Divide the rice between the serving plates and ladle over some chicken curry.
  • Drizzle some lime juice and extra coriander and enjoy while piping hot.
Keyword asian, chicken, curry, Kevin Dundon, thai

Love this recipe? Why Not share it!