Quick and Easy Thai Green Curry

    45 minutes

    On the table within 30 minutes, this easy thai green curry is a weekday favourite. We have tried many store bought green curry pastes and even made our own. We always come back to our trusty store bought Volcom Authentic Thai Green Curry Paste. We change things up from time to time and substitute the green beans and bamboo shoots for zucchini and baby corn.


    Queensland, Australia
    10 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 2 tablespoons thai green curry paste
    • 1/2 cup chicken stock
    • 500g chicken breast fillets, thinly sliced
    • 150ml coconut milk
    • 100g green beans, sliced into 5cm lengths
    • 100g sliced tinned bamboo shoots
    • 2 kaffir lime leaves
    • 1 tablespoon fish sauce
    • 2 teaspoons brown sugar
    • coriander and lime juice for serving

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat oil in wok or large saucepan over medium heat. Add curry paste and cook for 1 to 2 minutes stirring until fragrant.
    2. Add stock and coconut milk then bring to a light boil. Add the chicken breast, beans, bamboo shoots and kaffir lime leaves. Stir to combine. If chicken is not covered by liquid, add more coconut milk.
    3. Simmer uncovered for 15 to 20 minutes or until chicken is tender. Add fish sauce and brown sugar. Stir to combine.
    4. Top with fresh coriander leaves and a squeeze of lime juice just before serving. Serve with steamed jasmine rice.


    Note: If you prefer a thicker curry sauce, you can always thicken it with a little cornflour mixed with water.

    See it on my blog

    Check out this recipe on our blog maudie and jane

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