Quick Thai chicken curry

    35 min

    It is easy to keep the fat content low in a tangy Thai curry as there is no need to pre-fry the ingredients; instead they are simply simmered in light coconut milk and stock with potatoes, peas and tomatoes.

    18 people made this

    Serves: 4 

    • 400ml reduced-fat coconut milk
    • 200ml chicken stock
    • 2 tbsp Thai green curry paste
    • 4 skinless chicken breast fillets, 600g in total, cut into thin strips
    • 350g new potatoes, scrubbed and cut into chunks
    • 6 spring onions, sliced diagonally
    • 2 tbsp lime juice
    • 125g shelled fresh or frozen peas
    • 8 baby plum or cherry tomatoes, halved
    • 4 tbsp chopped fresh coriander

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Place the coconut milk, stock and Thai curry paste in a wok or large frying pan and heat until boiling. Stir in the chicken and potatoes, then bring back to the boil.
    2. Reduce the heat and simmer, uncovered, for about 15 minutes until the chicken and potatoes are just tender.
    3. Stir in the spring onions, lime juice, peas and tomatoes and simmer for a further 3–4 minutes. Stir in the coriander and season to taste.


    For a change of flavour, replace the new potatoes with the same amount of diced aubergine, or, if you can get them, with Thai ‘pea’ aubergines, which are available in some Asian stores.

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    Reviews in English (2)


    Used different ingredients. passed on the peas and used mushrooms  -  08 Jul 2009


    I chose this recipe over the others because it only used one pot. Pretty good results. I used Mae Ploy brand, which is the best I've tried, but next time I will use more lime and add fresh lemongrass.  -  08 Jul 2009