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Green Thai Chicken Curry

Good for dietary types:

Vegan

Download the print version here

Prep Time:

10 minutes

Cook Time:

20 minutes

Difficulty level:

Easy

Serves: 

4

Nutrition

Sodium:

1688.9mg

Calories:

641 kcal

Protein

53.2g

Potassium:

1104.2mg

Fibre:

2.5g

Carbohydrates:

9.2g

Fat:

43.9g

Saturated Fats:

24.5g

Polyunsaturated Fats:

3.8g

Monounsaturated Fats:

11.2g

Sugar:

3.7g

Vitamin A:

6.6%

Vitamin C:

127.3%

Calcium:

6.4%

Iron:

32.4%

About the Recipe

This is a rich, creamy, fragrant curry. The curry paste you can buy already making it such a quick easy dish.

Ingredients

  • 1 tsp olive oil

  • 800g of chicken thighs cut into chunks

  • 200g of mushrooms

  • 1 Red pepper

  • 1 green pepper

  • 50g of green Thai curry paste May ploy's Thai curry paste is the best)

  • 1 can of coconut milk

  • 1 tbsp of brown sugar

  • 1 tbsp of soy sauce

Preparation

Steps


  1. Cut the chicken into chunks and slice the red peppers and mushrooms.

  2. Sear the chicken by adding some oil to a wok or frying pan on a high heat and cook for a minute or 2, moving the meat around the pan.

  3. Add the Thai curry paste and cook for another minute, stirring along with the meat. Then add the coconut milk along with another tin of water, along with the brown sugar and soy sauce.

  4. Put all the veggies into the pan and stir into the sauce and turn the heat down.

  5. You can leave on a low heat to cook now for around 5 minutes if you like your vegetables with a lot of crunch or longer so the vegetables are soft.

  6. Serve with rice or noodles.

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