Easy Green Curry

[[ recipeID=recipe-8kh1vsc3a, title=Easy Green curry ]]

Easy Green curry

Servings: 4


  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins




  • 500 g Chicken thigh fillets, Roughly chopped
  • 2 large tbsp green curry paste
  • 2 cans coconut cream or milk
  • 1 onion, Quartered
  • 1 zucchini, Cut into thick rounds and then quartered
  • 1 medium bell pepper, cut into strips
  • 200 g tenderstem broccoli
  • 1 bunch coriander and Thai Basil
  • 200 g spinach
  • 1 Red or green chillies, De-seeded to your liking, to serve
  • 4 large lime wedges, to serve
  • Cooked white or brown rice, to serve (optional)

You will also need...

  • One large casserole


  1. Sear the chicken: Salt the chicken on both sides, then slice across the grain into 1/2-inch thick strips. Set a large skillet over high heat. Add oil, and then chicken. Sear until golden on all sides, about 5 minutes total. (It's fine if the chicken is not totally cooked through at this point.) Transfer the chicken to a plate.
  2. Lower the pan to medium high and cook quartered onion for 2-3 minutes, until tender.
  3. Blend in curry paste and cook for 1 minute until fragrant. Stir in stock and coconut milk. Bring to the boil on high.
  4. Simmer the curry with chicken and veggies: Add chicken pieces, sliced peppers, and green beans. Reduce the heat to medium-low and cook at a gentle simmer for 10 minutes.
  5. At the end of cook time, stir in spinach, coriander and Thai basil.
  6. Serve over rice. Garnish with fresh chilli and Thai basil leaves and a lime wedge.