Simple Thai Green Curry

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 500 g Chicken Breasts chopped into bite-sized pieces
  • 1 Onion (Red or White) diced
  • 2 Medium Zucchini (or 1 punnet of small zucchini) sliced
  • 30 g Thai Green Curry Paste
  • 3 cm Grated Fresh Ginger
  • 1 Grated Garlic Clove
  • 1 tin Coconut Milk (full cream)
  • 125 ml Chicken Stock
  • 2 tbsp Coconut Oil

I serve this with 1 large cauliflower that I make into mash


  1. Heat up the coconut oil over a medium heat.  Add in the garlic and onion and fry for about 5 min.

  2. Add in the chicken and ginger. Cook until the outside of the chicken is white and the onions are soft.

  3. Add in the Thai Gren Curry Paste and stir it all together so that everything is coated (2 min).

  4. Add in the stock and coconut milk and stir until combined. Bring to the boil and cook for 5 min.

  5. Add in the zucchini (and whatever other vegetables you would like) and cook for about 15-20 min at a low heat, until the chicken has cooked through and the flavours have combined. 

    *the longer it cooks the better, but you can serve at this point as well.

  6. Serve with your choice of accompaniment :)