No-fry Thai curry

No-fry Thai curry

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(8 ratings)

Ready in 15-20 minutes


Serves 2
No ingredients to weigh, and works with leftover chicken or pork, too

Nutrition and extra info


  • kcal579
  • fat40g
  • saturates28g
  • carbs15g
  • sugars0g
  • fibre3g
  • protein41g
  • salt1.75g


  • 2 rounded tbsp Thai green curry paste (Blue Dragon is a good one)
  • 400ml 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 –…

  • 2 skinless boneless chicken breast fillets (very thinly sliced)
  • 1 red pepper, seeded and cut into chunks
  • 3 spring onions, halved lengthways and cut into long pieces
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • cupful of frozen peas
  • 2 tbsp chopped fresh coriander or basil, rice or noodles to, serve


  1. Make the sauce. Stir the curry paste over the heat in a medium pan for a few seconds, pour in the coconut milk and bring to the boil.

  2. Cook the rest. Add the chicken and veg, let it all start to bubble again, then turn down the heat and cook very gently for 5 minutes until the chicken is tender but the vegetables still have some texture. Stir in the coriander or basil and serve spooned over rice or noodles.

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Comments, questions and tips

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28th Nov, 2011
Went down well with family, found it a quick and easy meal to make especially after work, I used leek instead of spring onion. Very tasty
10th Aug, 2009
I've eaten this...its a surprising mix of flavours!
22nd May, 2009
the chicken would cook in the coconut sauce if its sliced very thinly. It dont take that long ive cooked large chunks of chicken in a curry and it only takes about 5-10 mins so thin slices will cook in the sauce. hope this helps
26th Feb, 2009
Might be a silly question, but do you cook the chicken first?
4th Oct, 2008
Have made this recipe many times. Often substituted the peas for spinach. Just stir in to wilt before serving. And yes, I do use 2 tablespoons of Thai Green curry paste, although I presume that some makes could be hotter than others.
7th Apr, 2008
Hi, This is meant to be 2 tbsp of curry paste, but can be adapted to taste. I'm a bit of a whimp and so would put less and then taste it before adding more. Or I'd serve it with some chopped up green chillis so people could add there own extra spice if they wanted to.
31st Mar, 2008
I think the recipe should read 2 rounded teaspoons of Thai green curry paste and not tablespoons. On the jar it says 2 teaspoons for a curry for 2 people. 2 tablespoons would be the whole jar!!
14th Feb, 2008
It was super but next time we will use less Thai Green Curry Taste. It was alittle too hot for our taste (perhaps are measuring spoon is overlarge). It was very quick and easy and we warmed our sachet of Sharwoods noodles by stirring them into the sauce.
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