Thai green coconut curry with chicken

    1 hour

    A quick and simple recipe to make Thai chicken curry. The spiciness from the green curry paste is lightly tamed by the coconut milk. If you don't like your curry too hot, add less curry paste. Serve over freshly cooked white rice.

    445 people made this

    Serves: 4 

    • 450g skinless, boneless chicken breast fillets, cut into 2.5cm cubes
    • 1 tablespoon dark soy sauce
    • 1 tablespoon plain flour
    • 2 tablespoons cooking oil
    • 2 tablespoons green curry paste
    • 2 spring onions with tops intact, chopped
    • 3 cloves garlic, peeled and chopped
    • 1 (1.5cm) piece fresh ginger, peeled and finely chopped
    • 450ml coconut milk
    • 1 tablespoon fish sauce
    • 1 tablespoon dark soy sauce
    • 2 tablespoons caster sugar
    • 25g coriander leaves for garnish

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large frying pan over medium high heat. Place chicken in the frying pan, cook and stir chicken until browned, about 5 minutes. Remove chicken.
    2. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in spring onions, garlic and ginger; cook an additional 2 minutes. Return chicken to the frying pan, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with coriander leaves.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (387)


    Delicious, easy to make:-)  -  19 May 2013


    wow great meal  -  02 Mar 2012


    Very good, quick to make, great taste  -  12 Aug 2015