Thai Green Chicken Curry recipe

This is a simple one-pot chicken curry dish that tastes very authentic - serve over fluffy rice or with noodles for a tasty, filling meal. Sprinkle with shredded spring onions to serve.


  • 2 x 400ml tins coconut milk
  • 4 chicken breasts
  • 2 tbsp. Thai green curry paste
  • 1 220g tin water chestnuts, drained
  • 1 220g tin bamboo shoots, drained
  • 1 green pepper
  • 100g mushrooms
  • 3 tbsp. fish sauce
  • Small handful freshly chopped basil


  1. Thinly slice the mushrooms and green pepper. Dice the chicken breasts.

  2. Whisk the coconut milk and curry paste in a large saucepan. Simmer for five minutes, then add the chicken, water chestnuts, bamboo shoots, green pepper, mushrooms and fish sauce.

  3. Simmer for 10-15 minutes until the chicken is fully cooked through.

  4. To serve, stir the basil through the curry.

If you want to, add a little freshly chopped garlic and chilli to the pot before adding the chicken. This recipe serves four.

Author: Laura Young.

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400mlabout 1 ¾ cups (1.6907 cups based on 236.59 mililitres in a US cup)
220gabout 8 oz (7.76006 oz based on 0.035273 ounces in a gram)
100gabout 4 oz (3.5273 oz based on 0.035273 ounces in a gram)


Published: January 9, 2012