Thai chicken curry

Thai chicken curry

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  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Create a delicious Thai green curry in a flash with this easy recipe.

Featured in
Chicken curry recipes, Nutrition information


  • 1 teaspoon vegetable oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 3cm piece ginger, peeled, grated
  • 1 tablespoon green curry paste
  • 1kg chicken breast fillets, trimmed, cut into 2cm cubes
  • 1 teaspoon Massel chicken style stock powder
  • 1/3 cup light coconut milk
  • 2 tablespoons fish sauce
  • 1 large lime, juiced
  • 1 tablespoon brown sugar
  • 1 cup coriander leaves
  • 1/2 cup mint leaves
  • 1 cup steamed jasmine rice, to serve
  • Lime wedges, to serve


  • Step 1
    Heat oil in a non-stick frying pan over medium heat. Add onion, garlic and ginger. Cook for 3 minutes or until tender. Stir in curry paste. Cook for 1 minute or until aromatic.
  • Step 2
    Add chicken to pan. Stir to coat in curry mixture. Combine stock, coconut milk and 1 cup water in a jug. Stir into curry mixture. Increase heat to high. Bring to the boil.
  • Step 3
    Combine fish sauce, 2 tablespoons lime juice and sugar in a small bowl. Stir into curry. Roughly chop half the coriander and mint. Stir into curry. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through.
  • Step 4
    Spoon curry over rice. Top with remaining coriander and mint. Serve with lime.


  • 1802 kj


  • 8.2g

    Fat Total

  • 3.5g

    Saturated Fat

  • 1.7g


  • 175mg


  • 1285mg


  • 23.7g

    Carbs (total)

All nutrition values are per serve
  • Author: Dixie Elliott
  • Image credit: Steve Brown
  • Publication: Super Food Ideas



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