Thai green chicken curry


Thailand is renowned for its ancient architecture, great mountainous landscapes in the north, buzzing city life in Bangkok and its healthy approach to cooking. They often use garlic, coriander, lemongrass and spearmint to flavour their stirfries and curries which are served with either rice or noodles.

This green curry bursts with flavour as each ingredient subtly breaks through to create a gastronomic marvel.  It has few ingredients and is really easy to prepare which makes it a hit for weekday suppers. The Thai green curry is also really good with prawns as a substitute for the chicken.


1 chopped onion

2 teaspoons green curry paste

250 ml coconut milk

500 g chicken breasts, cut into bite sized pieces

100 g baby marrows

1 tablespoon lemon juice

2 teaspoons brown sugar


  1. Fry the onion and curry paste in a little bit of olive oil.
  2. Add the coconut milk, chicken and baby marrows.
  3. Cook at a medium heat for 20 minutes and add the lemon juice and brown sugar.
  4. Serve with basmati rice and fresh coriander.

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