Thai green curry

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Serves: 2


(1 Vote) 1


  • 1 tin coconut milk

  • 150g rice

  • 2 tbsp Thai curry paste (can always add more if you prefer it spicy)

  • 2 chicken breasts

  • 285g stir fry vegetables


  1. Boil rice.
  2. Pan fry the chicken until white in a little bit of sunflower oil.
  3. Add the 2 tablespoons of Thai curry paste and stir in to cover the chicken and add contents of stir fry veg and coconut milk.
  4. Stir and leave to simmer for 2 mins and serve hot with rice.

Additional Information

  • Make Ahead

  • thai

  • Chicken

  • Egg Free

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Your comments

  • 20/10/08 10:24

    I eat this once a week and any left overs i will alwasy take to work. I prefer mine with a kick and therefore add 3 tablespoons of thai paste.