Green Chicken Curry

Fragrant and spicy



30 minutes

Ingredients   Servings: 2 people

Green curry paste70g
Coconut milk400ml
Chicken breast200g
Aubergine (diced) 
½ pieces
Cherry tomatoes (quartered) 5 pieces
Baby corn50g
 Fish sauce1 tbsp
Fresh basil1 bunch


1. Stir-fry the curry paste

Heat 1 Tbsp of vegetable oil in a saucepan on high heat.
Add the green curry paste and stir-fry then for a couple of minutes before adding 1 Tbsp coconut milk.

2. Cook the chicken

Add the diced chicken breast into the same pan.
Stir-fry to coat the chicken with the paste.

3. Pour in the coconut milk

Add the remainder of the coconut milk and then bring to the boil.

4. Throw in the vegetables

Add the diced aubergine, the baby corn, and the cherry tomatoes.

5. Add the seasoning

Add the fish sauce and the sugar.
Simmer the contents of the pan until they’re cooked through.

6. Plate your dish

Serve your green chicken curry hot with a serving of steamed white rice and dress with a small handful of fresh basil.

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