Green Chicken Curry, Thai Style

    40 minutes

    This is a quick and easy recipe that never fails. The chicken stays moist and tender through the cooking.

    426 people made this

    Serves: 4 

    • 500g skinless, boneless chicken breast – cut into 2cm cubes
    • 2 tablespoons soy sauce
    • 1 tablespoon plain flour
    • 2 tablespoons cooking oil
    • 2 tablespoon green curry paste
    • 2 spring onions, chopped
    • 3 cloves garlic, chopped
    • 1 teaspoon fresh ginger, finely chopped
    • 1 tin (400ml) coconut cream
    • 1 tablespoon fish sauce
    • 2 tablespoon white sugar
    • coriander to garnish

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Toss chicken first in 1 tablespoon of the soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large frypan over medium high heat. Place chicken in the frypan, 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 green onions, garlic and ginger; cook an additional 2 minutes. Return chicken to the pan, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, the remaining 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.
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    Reviews in English (356)


    Nice, easy and tasty. I used a curry paste I got from the markets and added half a tin of sliced bamboo shoots  -  08 Mar 2009


    I cooked this recipe tonight for my Japanese guests and it went down a treat. I did add extra vegetable eg sliced zucchini, carrot, red and green capsicum. I will always use this recipe now and throw my much milder recipe away. Better than any other I have tasted in any restaurant.  -  05 Mar 2014


    Best Thai green curry recipe, tasted better than a restaurant one, yum!  -  21 Jul 2013

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