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Thai Green Chicken Curry


10 min

Preparation time

15 min

Cooking time



A delicious green curry, with full control over the heat, sweet, spicy and salty flavours.


  • 1 tbsp vegetable oil.
  • 400ml Thai Taste Coconut Milk
  • 60g Thai Taste Green Curry Paste, or more for a hotter curry!
  • 400g chicken breasts, diced.
  • 1 tsp Thai Taste Fish Sauce
  • 1 tsp Thai Taste Palm Sugar
  • 6-8 baby sweetcorn, halved.
  • 210g jar Thai Taste Pea Aubergines
  • 200g Thai Taste Folded Rice Noodles or Thai Taste Sticky Rice

Steps for cooking

  • 1.Heat the oil in a deep frying pan.
  • 2. Add green curry paste with a tsp of coconut milk and mix until the aromas are released (3 mins)
  • 3. Add the chicken and stir to coat meat with the paste (3 mins)
  • 4. Stir in the fish sauce, palm sugar and remaining coconut milk and simmer until chicken is cooked (approx 5 mins)
  • 5. Add baby sweetcorn and pea aubergines and continue to simmer for a further 2 mins.
  • 6. Serve with Rice noodles or sticky rice.




Gluten Free:





Chef’s Tips

For an even better flavour, use chicken thigh meat. Or why not substitute chicken with prawns, tofu or chopped vegetables for an equally delicious Thai Green Curry?

Did you know?

Thai food is bursting with flavour from its colourful ingredients and coconut milk balances them all just perfectly.

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