Thai Green Chicken Curry

This rich and warming Thai green curry is a fragrant and delicious, easy curry that blends herbs and spices with creamy coconut milk - you’ll love it.

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Course: Main Course

Cuisine: Asian

Keyword: Chicken Thai green curry recipe, Thai Green Chicken Curry, Thai Green Curry, Thai green curry chicken, Thai green curry easy, Thai green curry ingredients, Thai green curry paste

Total Time: 30

Servings:

Equipment

Microwave
Lidded deep frying pan
Stovetop

Ingredients

1 sweet potato
2 tablespoon ginger
2 cloves garlic
1 brown onion
1 capsicum
1 broccoli
2 lime
500 g chicken breast
2 tablespoon vegetable oil
2 tablespoon Thai green curry paste
400 ml coconut milk
2 cups chicken stock
1 tablespoon fish sauce
1 tablespoon brown sugar
½ bunch Thai basil
1 red chilli opt.
450 g microwave rice
60 g coconut yoghurt opt. (sub Greek yoghurt)

Instructions

Peel and cube sweet potato into 1-2cm pieces, cover with water and place in a bowl and in the microwave for 7 minutes. Continue to next step >
1 sweet potato
Peel and finely grate ginger. Mince garlic. Peel and slice onion. Slice capsicum. Cut broccoli into florets, and slice the base. Juice half the lime, and cut the rest into quarters.
Add your child’s portion of capsicum to their plate now.
2 tablespoon ginger, 2 cloves garlic, 1 brown onion, 1 capsicum, 1 broccoli, 2 lime
Cut chicken into 2 cm cubes. Set aside.
500 g chicken breast
Place a deep lidded frying pan or pot on high heat. Add oil and sauté ginger and onion until soft.
2 tablespoon ginger, 2 tablespoon vegetable oil, 1 brown onion
Add chicken, garlic and green curry paste and cook, stirring, until chicken is golden. Option to use half as much curry paste for kids, OR cook their portion of chicken in a separate frying pan with oil.
2 cloves garlic, 500 g chicken breast, 2 tablespoon Thai green curry paste
Drain sweet potato, and add your child’s portion to the pan with the chicken.
In the larger pan, reduce heat to medium, add coconut milk, stock, fish sauce, brown sugar, 2 tablespoons lime juice and remaining sweet potato. Simmer for 4 minutes.
400 ml coconut milk, 2 cups chicken stock, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 sweet potato
Pick leaves from Thai Basil and thinly slice chilli if using. Remove the seeds (unless you want it hot hot hot).
½ bunch Thai basil, 1 red chilli
Add capsicum and broccoli to the frying pan and cook for 3 minutes with the lid on (this will steam the veggies). Meanwhile, microwave rice.
1 capsicum, 1 broccoli, 450 g microwave rice
Serve kids plain chicken, sweet potato, capsicum and rice. Add soy sauce or coconut yoghurt or Greek yoghurt to your child’s plate if they want.
Serve adults curry over rice, topped with Thai basil, chilli and lime wedges.
½ bunch Thai basil, 60 g coconut yoghurt, 1 red chilli

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