Green chicken & vegetable curry

Green chicken & vegetable curry

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(8 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4

A spicy bowlful just begging for plenty of rice to mop up every last drop of sauce

Nutrition and extra info


  • kcal431
  • fat27g
  • saturates16g
  • carbs17g
  • sugars10g
  • fibre5g
  • protein32g
  • salt1.53g


  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 500g boneless, skinless chicken thigh, cut into bite-size pieces
  • 1-2 tbsp Thai green curry paste
  • 2 small parsnips, cut into chunks



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 400g can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tsp light muscovado sugar
  • 100g mushrooms, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • handful frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • handful basil leaves, torn


  1. Heat the oil in a large pan, add the chicken and fry until lightly coloured. Stir in the curry paste to coat the chicken. Add the parsnips, coconut milk, fish sauce and sugar, then bring to a gentle simmer, stirring every now and then.

  2. Reduce the heat, cover the pan and cook for 10 mins. Add the mushrooms and peas, then cook for a further 5 mins until the chicken and vegetables are tender. Scatter with basil to serve.

  3. If you want to use a slow cooker, cook the chicken in a frying pan until lightly coloured, then tip into your slow cooker and coat in the curry sauce. Add the parsnips, coconut milk, fish sauce and sugar, then cover and cook on High for 3-5 hours. Check the chicken is tender, then add the mushrooms and peas and cook for a further 30 mins.

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Comments, questions and tips

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koolk_2009's picture
30th Jan, 2019
This was a delicious dish, I will definitely be making again. I used small potatoes instead of parsnips and green beans.
Sharpeilove's picture
16th Aug, 2017
this is definitely a recipe I'd use regularly...I too swapped the parsnips for sweet potato. As well as rice we also had Thai crackers with it. The whole family loved it.
19th Feb, 2017
Delicious recipe - I used cubed sweet potato, which seemed less weird than parsnips in a Thai dish! Also used Lills99's idea of using red bell pepper - good for crisp texture.
18th Oct, 2014
Good curry recipe but we were not convinced by the parsnips!
uptospeed's picture
23rd Sep, 2010
Loved this recipe cooked it for the in-laws they loved so i am cooking it again tomorrow for friends
9th Jul, 2010
Fantastic recipe! Cooked at least 10 times. I reccomend you serve with homemade naan bread and substitute the parsnips with bell peppers.
15th Dec, 2009
Parsnips in a Thai curry? This might have to be tried to be believed...
13th Dec, 2009
nice but mine didn't look this green it was more a creamy colour, despite me putting in twice the amount of curry paste! maybe i need to find a better quality paste than tesco thai green curry paste?! also the parsnips overcooked and disintegrated into the sauce which left it a little textureless; i probably had the heat on too high :( nevermind, still really enjoyed it!
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