Green curry

    30 min

    This stir-fry dish is both spicy and aromatic. Add more green curry paste if you dare. Try it with prawns or scallops for a change. Serve with jasmine rice instead of noodles if you prefer.

    20 people made this

    Serves: 4 

    • 250g rice noodles
    • boiling water to cover
    • 1 tablespoon peanut oil
    • 1 onion, chopped
    • 1 courgette, diced
    • 75g sliced mushrooms
    • 500g chicken stir-fry meat
    • 3 tablespoons fish sauce
    • 1 teaspoon green curry paste
    • 2 tablespoons demerara sugar
    • 350ml coconut milk
    • handful chopped fresh coriander
    • 1 lime, quartered

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
    2. Heat the oil in a large wok or frying pan over medium-high heat. Cook and stir the onion, courgette and mushrooms until softened; remove from wok, reserving the oil, and set aside.
    3. Reheat the remaining oil in the wok. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the wok and add the fish sauce, curry paste and sugar; stir to coat the chicken and vegetables with sauce.
    4. Drain the rice noodles and add to the mixture. Pour the coconut milk into the wok and stir to combine. Sprinkle with coriander to serve. Serve each dish with a wedge of lime.

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    Reviews in English (18)


    Very nice, i did add a little more curry paste  -  06 Nov 2011


    The flavor of this is very good. I doubled the green curry paste and added shredded carrots and red bell peppers for color. Also, I soaked my rice noodles in COLD water for 15 minutes, then cooked in hot curry sauce for approx 5 minutes - I think the hot water method would overcook them. Overall, a great recipe. Thanks!  -  21 Aug 2008  (Review from Allrecipes US | Canada)


    This was pretty good but I had to add a bit of "flavor" to it. It MIGHT be because I accidentally messed up and bought a green curry sauce that already had coconut milk & fish sauce so I used 6 oz of that instead. The mixture tasted fine, but when I tasted it with the rice noodles it was bland. So I added salt/pepper and some chili garlic sauce for flavor & heat. After that it was great. I also included a diced red bell pepper. Next time I think I'll add ginger & garlic to the veggies while they cook.  -  19 May 2009  (Review from Allrecipes US | Canada)