Thai Green Curry - Chicken
Chicken Breasts 2, skin less
Garlic 2 cloves
Thai Green Curry Paste 1 tablespoon
Coconut Milk 420g, 13oz can
Kaffir Lime Leaves 3
Zest of one Lemon
Light Soy Sauce 2 tablespoon
Palm Sugar ½ tablespoon
Basil Leaves 10
or Dried Basil 1 teaspoon
Green Beans 100g, 3oz
Carrots, 2 small ones
Cauliflower or Broccoli 100g, 3oz
Snow Peas 100g, 3oz
Capsicum 1
Bamboo Shoots 1 small can
Water Chestnuts 1 small can

Slice the chicken into thin strips, chop the garlic and shred the Kaffir lime leaves. The rest of the vegetables also should be sliced as for a stir-fry dish.

In a wok, heat the oil and add the chopped garlic and fry till golden. Next to go is the curry paste and about 4 tablespoons of coconut milk (the thick part if possible), cook until it curdles. Add lime leaves, lemon zest, Soy sauce, and sugar and mix through.

Toss in the beans, broccoli, capsicum, carrots, bamboo shoots and sliced water chestnuts, and fry them all for a few minutes.

Add the rest of the coconut milk, thin with vegetable stock or water if the mixture is too thick. When it is back up to boiling, add the chicken, cover and cook with frequent stirring until the chicken is almost cooked, add the peas (if you’re using frozen peas, half cook them in the microwave first), continue cooking until all is cooked through.

Serve with plain cooked rice.


  • try Thai Red Curry paste which will completely change the complexion of the dish!
  • use thinly sliced beef or kangaroo instead of chicken.

from: Suzanne Charwat

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Last updated by: Webmaster , 04-Jan-2005 08:16 PM

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