Thai Green Chicken Curry

November 16, 2016

This is really nice. However, if you are like me and extremely sensitive to chilli, be very cautious in your application of the green curry paste. I tend to use about a quarter of what is routinely suggested in recipes, and this is what I have recommended in this recipe. If you find it insipid, go right ahead and add more!

  • Prep: 15 mins
  • Cook: 30 mins


1Place chicken pieces in a bowl and sprinkle with fish sauce. Mix well, cover and set aside.

2Heat 2 –3 tbsp oil in a wok, and stir fry the garlic, ginger, lemon and coriander for 30 – 40 seconds

3Add green curry paste and stir for another 30 seconds

4Pour stock and coconut milk into the wok and bring to the boil.

5Add chicken pieces, beans and mushrooms.

6Bring to the boil then reduce heat and simmer 5 – 10 minutes or until chicken is cooked through.

7Add tomato wedges and basil and heat for about a minute.

8If you prefer a thicker sauce, add a little maize cornflour mixed with water to thicken to your taste.

9Adjust seasoning and serve on long-grain white rice or basmati rice.


For four servings:

700g chicken breast fillets, cut into 4cm squares

2 tbsp fish sauce

2 cloves garlic, crushed

2 tsp ginger root, grated

grated rind of one lemon

2 tbsp finely chopped fresh coriander

1 to 1 1/2 tsp green curry paste (see above) Most supermarkets have this

1 1/2 cups coconut milk

1 1/2 cups gluten-free chicken stock

100g button mushrooms, sliced

100g lightly steamed green beans, sliced

1 tomato, sliced into 8 wedges with the sloppy seedy part removed!

1/4 cup fresh sweet basil leaves

2017-11-17T13:01:17+00:00 0 Comments

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