Thai Green Chicken Curry

Wednesday 23 June 2010

Curry is one of our favourite foods here in the UK. I expect it is a holdover from the days of British Colonialism in India. Thai food is also gaining great popularity over here.

Todd and I went to a Thai Restaurant for the very first time last Friday night with our good friends Jo and Colin. What a fabulous experience!

I think Todd may have had a touch of experience with it when he was stationed in Singapore back in the 1960's with the army . . . but I had never experienced it at all.

It was love at first bite! I just adored the flavours!! Similar to Indian curry, and yet at the same time completely different . . . much lighter, without any of the heavy sauces. I thought the flavours were cleaner and fresher.

We shared 4 different starters and 4 different mains, each one delicious in it's own right. I just know we will be going back. I have already put in my order to go there for our anniversary in November, and . . . if Todd doesn't take me there I'll be quite upset!

In the meantime I have been searching here at home for some tasty Thai recipes that I can make by myself. I came across a tasty looking one on the BBC Good Food recipe page. It's light and very, very tasty and quick to put together.

Of course, you know me . . . I had to put my own stamp on it. I marinated the chicken pieces in some of the curry paste first to give them even more flavour, and then added a few extra vegetables for more colour and crunch. We do love our vegetables in this house.

Todd gave it a two thumbs up! (SO did I!) I served it simply with some steamed basamati rice. Next time I think I'll tackle a Satay, or maybe even Thai Fish cakes! This stuff is addictive!!

*Thai Green Chicken Curry*
Serves 4
Printable Recipe

Delicious curry, that is light, flavourful and filled with the lovely crunch of fresh vegetables!

1 TBS oil
4 small skinless, boneless chicken breasts, thinly sliced
1 to 2 TBS green curry paste, depending on how hot you like it
400ml of coconut milk (don't use the low fat)
(about 1 3/4 cup)
a handful of thin green beans, trimmed and cut in half on the slant
1 small courgette, trimmed, cut in half lengthwise and thinly sliced on the diagonal
a packet of mangetout, washed and cut on the diagonal
a packet of baby corn, trimmed and cut on teh diagonal
the juice of one lime
a large handful of fresh coriander leaves (cilantro)

Stir one TBS of the curry past into the sliced chicken breasts. Let marinate for 15 minutes. Heat the oil in a large skillet. Once hot add the chicken and cook, stirring, for about 3 minutes until it begins to brown. Reduce the heat and add the remaining curry paste, if using, and cook for a minute longer. Add the coconut milk and give it a good stir. Let simmer for about 10 minutes. Add the vegetables and cook for about 3 minutes, just until the vegetables are tender. Remove from the heat and stir in the lime juice and coriander. Serve hot with some steamed basamati rice.


  1. MMM...I'm a huge Thai fan and this looks absolutely lovely! Met a darling Australian family at breakfast this morning at my B&B in Savannah, Georgia....The daughter is stationed in Washington, D.C. and is a correspondent for the BBC! So, when you mentioned the BBC, here, it made me smile : ) And, you are spot on when you say that Thai curry is addictive!!! xx Suzanne

  2. Yes, Thai food is addictive. We love this Curry.

  3. Oh, so yummy! I discovered a love for Thai food not too very long IS addicting! This looks scrumptious, Marie! I'll definitely be giving this a try--you always make it sound so easy!

    Well, I'm off to Utah in the morning...we'll be there for three weeks! (Poor hubby can only stay a few days!) I'll check in with you as often as I can--need to show my sisters & sisters-in-law all of your lovely recipes!

    Thank-you for being such a lovely friend, Marie! It always brings a smile to my face when I see your name, and that you've been over for a visit.

    Hope you're in the middle of a beautiful day--many hugs and much love sent off to far away England to my dear friend..............


  4. This looks so refreshing. Enno and I have a Thai housekeeper who cooks for us on occassion. We love Thai. She uses coconut milk for meat and chicken cooking plus spices with fruit and vegetables. I'll try your recipe.

  5. Se e estupenda la receta. Un saludo

  6. Lovely Marie! I LOVE Thai, though I'm a bit wimpy when it comes to "heat" so I sometimes edit that down. This looks just wonderful!
    xoxo Pattie

  7. Keith and I were just talking this morning about how you have to pay VAT on any food which contains anything the governmnt deems not good for you. For example,nuts are VAT free unless they are salted, in which case you pay, Digestive biscuits are OK but you pay VAT on chocolate ones. We are told to avoid curry - but I have never ever used salt in curry, and I see you don't either. The herbs and spices are enough. This curry of yours sounds and looks beautiful. I could well be tempted away from Indian!

  8. We love Thai curries. And make it sometimes at Linderhof. And this sounds like a good recipe.

  9. Mmmmmmmmm. I love Thai Green Curry but I've never attempted making it myself. Maybe I should as yours looks so good and I love the fresh veg.

  10. Great sounding recipe; love thai cooking; will save your recipe! I have green curry paste in my cupboard and really love the fact there is no coconut milk; mu husband is not fussy about it.

  11. This is sooo DELICIOUS, Marie! We just love Thai food and cooking it at home. I'll make a tofu version of this for me, hubby gets the chicken. ;o) Beautiful dish... Happy Day, dear friend--LOVE YOU HEAPS!! OXOX ((BIG HUGS))

  12. Thai Green Curry is one of my favourite things. We are lucky to have a thai restaurant two miles away in the next village and I always order the Thai Green curry with chicken, yours looks very tasty.


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