Green Curry Chicken

Easy | Spicy | 30 min | x2

Impress friends and family by cooking this spicy and creamy Thai green chicken curry. It's easy and quick to make. Make this with chicken or even entirely meat free. With a sauce this good, you can put anything in it – and it will taste amazing!


Green Curry paste ingredients
Green curry paste 70g
Coconut milk 400ml
Chicken breast 200g
Aubergine (diced) ½ piece
Cherry tomatoes (quartered) 5 pieces
Baby corn 50g
Fish sauce (or salt) 1 tbsp
Fresh basil 1 bunch


Green Curry

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.

Green Curry

Cook the chicken

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

Green Curry

Pour in the coconut milk

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

Green Curry

Throw in the vegetables

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

Green Curry

Add the seasoning

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

Green Curry

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.