Chicken Thai Green Curry

READY IN: 30mins
Recipe by *christie

This is a variation on numerous recipes I have found for one of my favourite dishes!

Top Review by Mia in Germany

The taste of this was very good, but the amount of stock was a bit too much for my liking. If you are looking for soup, this is a great recipe, but for a curry I really found it to be too runny. Next time I'll skip the stock and only use coconut milk. Thanks for sharing!<br/>Made for Bargain Basement May 2013

Ingredients Nutrition

Directions

  1. Heat 1 T oil in a wok and add finely chopped chilli and garlic. Quickly brown the chicken and while cooking add a squirt of lime juice. Remove to a plate.
  2. Cook the ginger and finely chopped spring onion until fragrant.
  3. Add the curry paste and cook for 30 seconds.
  4. Add the stock and cook down for 5 minutes.
  5. Combine the coconut milk, fish sauce and sugar and add to the wok.
  6. Bring to a rolling boil and add your chicken and continue cooking until chicken is nearly cooked.
  7. Add vegetables and bamboo and cook til slightly crisp.
  8. Serve with rice.

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