Thai green chicken curry

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Serves: 4

By trudiloo



  • 125g spinach shredded

  • 4 chicken breast boned, skinned and diced

  • 300ml chicken stock

  • 300ml coconut milk (try and get reduced fat coconut milk)

  • 2 red onion sliced

  • 1 tbsp ground coriander

  • 1/2 tsp ground turmeric

  • 4 cardamom pods (seeds from)

  • 3 cloves garlic chopped

  • 2 tbsp basil chopped

  • 1 red chilli small, chopped

  • 300g long grain rice (to serve)


<ol> <li>Heat a large frying pan or wok, and dry fry the sliced onion and chopped garlic until softened and light-brown coloured.</li> <li>Add the diced chicken, cooking until the meat is sealed and has changed colour. Season with the salt and pepper if desired.</li> <li>Add the turmeric, coriander, chilli and cardamom seeds. Stir thoroughly.</li> <li>Stir in the chicken stock, then add the coconut milk, followed by the chopped basil. Stir well.</li> <li>Turn down the heat to the minimum and gently simmer for about 20 minutes with the lid off, so that the chicken absorbs the liquid and the curry thickens.</li> <li>By now, the curry sauce should now start to form and appear thick.</li> <li>Stir in the spinach.</li> <li>Serve with boiled rice.</li> </ol>

Additional Information

  • Chicken

  • Low fat

  • thai

  • spinach

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