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Serves: 4

By OnlyWantsOne

(1 Vote) 2


  • 1 onion

  • 2-3 chicken breast (per adult)

  • 1 tbsp ginger to taste

  • 1 tin coconut milk

  • 2 tbsp lemongrass

  • 1 handful sugar snap peas

  • 1 handful mangetout

  • 1 jar Thai green curry paste


  1. Dice onion and fry until soft
  2. Add chicken, diced as small as you like - or in strips (do this on medium heat to stop it from catching or over cooking).
  3. Add lemon grass and ginger - stir until chicken is covered.
  4. Add green Thai paste, a jar of about 300/350g would be fine - again, stir until covers chicken.
  5. Add whole tin of coconut milk - plus 1/2 tin of tap water and leave to reduce/thicken.
  6. Approx 10 minutes before you wish to serve, add green veg of choice - cook until softened but has a crunch (or how you like it).

Additional Information

  • Make Ahead

  • thai

  • Chicken

  • Main Course

  • Dairy Free

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  • SilverMachine 14/01/12 21:34

    I cooked this for me and dh tonight and it was delicious! I used vegetables for mine (carrot, peas, broccoli, red pepper, mushrooms) and chicken and vegetables for dh. I added chilli for a bit of extra spice. It was so easy to make, I will definitely be cooking this again.

  • OnlyWantsOne 10/08/09 19:52

    I love this, depending on which brand / type of green thai paste you use, it can be BLOODY hot, my DD (aged 2.10) loves it though