Recipe: Quick Thai Green Chicken Curry

Fast Thai Green Chicken Curry

If you’re anything like me, December was rather unhealthy.  Between the pre-Christmas parties, the over-indulgence during the Holidays and the couch-grazing during time off, I feel a very real need to take a bit of time for restorative rest.  That means bed early for some physical rest, and healthy food to give me poor over-worked tummy a rest.

When we got back from the States at Christmas all I wanted was clean, healthy and fresh-tasting food (not that they don’t have that in the US, it’s just that like typical tourists we ate our body weight in pancakes, buffalo wings and deep-pan pizzas).  This fresh, vegetable-packed green curry was exactly what the doctor ordered.


Ingredients (six servings)resized

  • 4-5 large chicken breasts, diced
  • Mixed stir-fry vegetables (I was lazy and bought it bagged)
  • 1 jar Thai green curry paste (again, lazy, you may see a pattern developing)
  • 3 tins low-fat coconut milk
  • Brown basmati rice, cooked
  • 3-4 kaffir lime leaves
  • 1 red chilli, finely chopped
  • Coriander, to garnish
  • Glug peanut oil (olive will do if none to hand)



  1. In a large deep pan, heat a glug of olive oil and fry the curry paste and chilli for a minute
  2. Pour in the coconut milk, add the kaffir leaves, stir and leave to simmer gently, stirring regularly
  3. Meanwhile, in separate pan, brown the chicken pieces and when fully cooked, add the stir-fry mix for just a brief minute, making sure to remove the pan from the heat as soon as the vegetables are softened slightly.
  4. Remove the kaffir leaves from the coconut milk.
  5. Add chicken and stir-fry mix to the coconut milk, stir well and serve immediately with basmati rice.
  6. Garnish with coriander.


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