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Here is my recipe for Thai Green Chicken Curry:

I served this with steamed jasmine rice.


  • 1 tablespoon oil
  • 1 chopped onion
  • 2 tablespoons green curry paste (ready made)
  • 1 1/2 cups coconut milk
  • 1/2 cups water
  • 1-2 lbs chicken thighs
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 teaspoons brown sugar
  • 1 package frozen asian veggies
  • 1 handful chopped cilantro


  • Heat the oil in a wok or heavy-based pan.
  • Brown the chicken in the pan - just for color.
  • Remove chicken from pan and set aside.
  • In the pan, add the onion and curry paste to the wok.
  • Cook for 1 minute stirring constantly.
  • Add the coconut milk and water to the wok and bring to the boil.
  • Add the chicken pieces back to the pan.
  • Let chicken simmer in the sauces for about 20 min until cooked through.
  • Add the fish sauce, lime juice, lime rind and sugar to the wok, stir.
  • Add frozen veggies and let it simmer in sauce until warmed through.
  • Sprinkle chopped cilantro in and stir before serving.

Categories: Asian  Main Dish  Poultry  Spicy  Stove 
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