Ken's spicy chicken Thai green curry
This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to wash up afterwards.
127 people made this
2 (400ml) tins coconut milk
2 tablespoons green curry paste
160ml chicken stock
1 (220g) tin sliced water chestnuts, drained
1 (225g) tin sliced bamboo shoots, drained
1 green pepper, cut into 2cm pieces
75g sliced fresh mushrooms
3 boneless, skinless chicken breast fillets, diced
3 tablespoons fish sauce
4 tablespoons chopped fresh basil
- Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
- Stir in chicken stock, water chestnuts, bamboo shoots, pepper, mushrooms and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.
Reviews & ratings
Average global rating:
Reviews in English (62)
absolutely love this - 3rd time making it today, its so easy and tastes really amazing like thai restaraunt quality, i just add some peas aswell and onions sometimes but its superb xxxx
01 Sep 2012
fantastic recipe- incredibly easy to make, and very very tasty!
13 Dec 2009
Used different ingredients.
Swapped the bamboo shoots and water chestnuts for butternut squash and added fresh lemon grass
18 Aug 2009
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