Green chicken curry

Green chicken curry

*Update: March 2015: I’ve recently cooked this recipe again and have tweaked a little bit to make it even tastier. I’ve also reshot it! Hope you like the new pics!*

This is an adaptation of my favourite Thai green chicken curry. I don’t think it’s massively authentic, but it’s delicious, so that’s the main thing…


  • 1 onion
  • 1 thumb sized piece of ginger
  • 1 bulb garlic
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1 tsp brown sugar
  • 1 small red chili or 1 tsp ground chilies
  • Handful fresh coriander, roughly chopped
  • 1 tsp olive oil
  • 2-3 chicken breasts, cut into cubes
  • 1 courgette, cut into rounds
  • Green beans, chopped
  • 1 tbsp fish sauce
  • 400ml can coconut milk
  • 1 lime

Step one: Blend the onion, ginger, garlic, spices and half the coriander into a paste. Add the olive oil and stir.

Step two: Fry the paste for a couple of minutes, then add the chicken and brown on all sides.

Step three: Throw in the courgette and green beans and fry off for a couple of minutes.

Step four: Add the fish sauce and the juice from half a lime, let it sizzle off, then add the coconut milk. Let that bubble and reduce a little bit while the chicken gets cooked through.

Step five: Serve with brown rice, sprinkle with the remaining coriander and squeeze over some lime juice. So delicious!

Green chicken curry

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    March 27, 2015 at 8:02 am

    […] went back and cooked and reshot this recipe and I am SO much happier with the photos. Before is above on the left, after on the right. I have […]

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