thai green chicken curry recipe

Thai green curry


  • 2 tsp rice bran oil
  • 450g boneless skinless chicken breasts, cut into thin strips
  • 2 tbsp Thai green curry paste
  • 200ml chicken stock
  • 200ml coconut milk
  • 2 tsp fish sauce
  • 1 tsp palm sugar
  • 1 tsp kaffir lime leaves
  • S x 210g jar pea aubergines, drained
  • 125g small broccoli florets
  • 125g baby sweetcorn, halved
  • 125g mange tout, halved
  • 2 tsp basil leaves


  1. Heat the oil in a medium pan and lightly brown the chicken. Add the curry paste and cook for 1-2 minutes, stirring constantly.
  2. Add the stock, coconut milk, fish sauce, palm sugar and lime leaves. Bring to the boil, then cover and simmer for 5 minutes. Stir in the pea aubergines, broccoli florets and sweetcorn. Cover and simmer for 4 minutes then add the mange tout and basil, cook for a further 2 minutes.
  3. Serve immediately with steamed basmati rice.

Leave a Reply

Your email address will not be published. Required fields are marked *