The BBC Good Food logo
Member recipe
Thai Green Chicken Curry
Member recipes are not tested in the GoodFood kitchen.

Thai Green Chicken Curry

By thaitaste (GoodFood Community)
Rating: 4 out of 5.1 rating
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Celebrate National Curry Week (8th-14th October) with Thai Taste and Chang Beer for a quick, easy and light alternative to Indian meals.


  • 2 tsp Thai Taste Rice Bran Oil
  • 450g boneless skinless chicken breasts, cut into thin strips
  • 2 tbsp Thai Taste Green Curry Paste
  • 200ml chicken stock
  • 200ml Thai Taste Coconut Milk
  • 2 tsp Thai Taste Fish Sauce
  • 1 tsp Thai Taste Palm Sugar
  • 1 tsp Thai Taste Kaffir Lime Leaves
  • One third x 210g jar Thai Taste Pea Aubergines, drained
  • 125g small broccoli florets
  • 125g baby sweetcorn, halved
  • 125g mange tout, halved
  • 2 tsp Thai Taste Thai Basil leaves


  • STEP 1
    Heat the oil in a medium pan and lightly brown the chicken, add the curry paste and cook for 1-2 minutes, stirring constantly.
  • STEP 2
    Add the stock, coconut milk, fish sauce, palm sugar and lime leaves. Bring to the boil, then cover and simmer for 5 minutes. Stir in the pea aubergines, broccoli florets and sweetcorn. Cover and simmer for 4 minutes then add the mange tout and basil, cook for a further 2 minutes.
  • STEP 3
    Serve immediately with steamed basmati rice.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.1 rating

Sponsored content