Thai Chicken and Green Vegetable Curry

Thai Chicken and Green Vegetable Curry

If you’re looking for an easy and quick curry to make, this green vegetable curry is the one! The fresh paste ingredients are so flavoursome and aromatic, that it’s one of the few curries that is just as tasty eaten immediately rather than making it in advance. It’s a great way to include your greens and so tasty, it’s guaranteed to be a winner! For a delicious vegan/vegetarian alternative, the recipe can easily be made without meat or it can be served with grilled chicken on the side.

To make this Chicken and Green Vegetable Curry….

Serves 4
For the paste, you’ll need:
  • 2 tbsp grated Ginger
  • 4 cloves garlic
  • 1 large bunch fresh Coriander, roughly chopped, keeping stalks
  • 1 large onion, quartered or 6 spring onions, roughly chopped
  • 2 small green chilis, seeded and roughly chopped
  • 4 Kaffir Lime leaves, roughly chopped
  • 2 inch piece of galangal
  • 2 stalks fresh lemongrass
  • Juice of half a Lime
  • 2 tbsp shredded coconut


  • 3 large chicken breasts, cut into thin strips
  • 2 tbsp Coconut oil
  • 2 tins Coconut Milk
  • 3 large courgettes, sliced into 1/2 cm discs
  • Handful baby sweetcorn, halved lengthways
  • Juice of half a Lime
  • Salt & Pepper


Here’s how…..

Put all the paste ingredients into a food processor and blend to a course paste. Set aside 1 tablespoon to use as a garnish.

Heat oil in a large saucepan or wok and add the paste; cook on a high heat for 1 minute, stirring continuously.  Add the coconut milk and bring to the boil. Reduce heat and allow to simmer for approximately 5 mins, until the sauce has thickened slightly.

Add the chicken, uncooked, to the curry. Allow to cook for 10 mins, stirring gently at the beginning.

Add the vegetables and cook for a further 3-4 minutes so that the vegetables are cooked but still retain their vibrant colour and are a little tender.  Stir in the remaining lime juice, season well and serve with brown rice, garnishing with a sprinkle of remaining coconut paste.


This curry works well with any vegetables; take care not to overcook and add the vegetables that take longer to cook first to retain tenderness. Try broccoli, cauliflower, aubergine and mixed peppers.


If using a Thermomix cooking machine, the paste ingredients can be chopped by dropping in, one by one, onto a running blade at speed 10.

Save time and make extra paste; it’ll keep in the fridge or a week or so. Try making a green curry soup, using vegetables and thin rice noodles. The flavour is all in the paste!



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