Thai Green Chicken Curry

This fragrant, tangy, curry is a personal favourite of mine, especially served over traditional sticky Thai rice. The recipe is really versatile, so you can adapt it depending on which vegetables are in season, or whatever needs eating up in the fridge.

Cooking Time 35 minutes
Fry Fry
Serves Serves 4


  • 4 free-range chicken breasts, diced
  • 2 Tbsp Hillfarm Rapeseed oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1/4 inch fresh ginger, grated or finely chopped
  • 1 stalk lemongrass
  • 400ml coconut milk
  • 3-5 Tsp Thai Green Curry paste
  • 75g mangetout
  • 75g baby sweetcorn, halved lengthways
  • 1 yellow pepper
  • Small bunch fresh coriander
  • 1 red chilli, finely sliced
  • sea salt & freshly ground pepper


  1. Heat the oil in a heavy bottomed pan or wok, and fry the sliced onion on a medium heat until soft.
  2. Add the chicken to the pan along with the garlic, ginger and curry paste, and fry for around 5 minutes.
  3. Pour in the coconut milk, add the lemongrass and bring to the boil. Turn the heat down to a simmer and cook for 20 minutes.
  4. Add the mangetout, baby corn and yellow pepper and cook until the vegetables are tender.
  5. Stir in 1 tablespoon of chopped coriander stalks and season to taste. Serve with Thai Jasmine Rice, and top with fresh coriander leaves and chilli.

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