Thai green chicken curry

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Prep time:

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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)


  1. Heat a large frying pan or wok, and dry fry the sliced onion and chopped garlic until softened and light-brown coloured.
  2. Add the diced chicken, cooking until the meat is sealed and has changed colour. Season with the salt and pepper if desired.
  3. Add the turmeric, coriander, chilli and cardamom seeds. Stir thoroughly.
  4. Stir in the chicken stock, then add the coconut milk, followed by the chopped basil. Stir well.
  5. 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.
  6. By now, the curry sauce should now start to form and appear thick.
  7. Stir in the spinach.
  8. Serve with boiled rice.

Additional Information

  • thai

  • spinach

  • Chicken

  • Low fat

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