Thai green curry

Recipe from: 1 October 2010

Ingredients 10
Servings 2
Time 5 mins


  • Canola oil
  • 4
    free range chicken breasts, sliced
  • 1
    onion, sliced
  • 30
    green curry paste
  • 1
    light coconut milk
  • 1
    lime or 1/2 lemon, juiced
  • 1
    small packet of long stem broccoli
  • 125
    portobellini mushrooms
  • Fish sauce to taste
  • Handful of fresh coriander, chopped


15 mins
In a hot oiled wok, brown the chicken breasts slightly, remove from the wok and set aside.
Add the onions and sauté until soft, the add the chicken back to the wok together with the curry paste.
Heat through a bit and then add the coconut milk and bring to a gentle boil.
Add the lime juice, mushrooms and broccoli and simmer for +- 10 minutes or until chicken is cooked - do not overcook the broccoli and mushrooms.
Add some fish sauce for seasoning and stir in the coriander.
Chicken should be tender and broccoli deliciously green and crisp!
Serve with jasmine, basmati or brown rice.

Try a vegetarian version(using aubergines, butternut etc) or replace chicekn with prawns or beef strips.

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Read more on: poultry  |  stir-fry

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