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Thai Green Chicken & Vegetable Curry

Resist calling the local takeaway and whip up this quick and easy Chicken & Vegetable Thai Green Curry instead. Made using Fused Thai Green Curry Paste and coconut milk, this dish is fragrant and creamy with a hint of spice.
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Main Course
Cuisine: Asian, thai
Keyword: curry recipes, green curry recipes, thai green curry recipe, thai recipes
Servings: 4



  • Heat oil in a saucepan on a medium heat.
  • Add the ginger, garlic and chilli. Then fry for a minute infusing the oil.
  • Then toss in the sliced chicken breasts and fry for a few minutes. Then toss in the baby corn, peppers and mushrooms.
  • Add 95g of Fused Thai Green Curry Paste, mix well together and continue to fry for another few minutes.
  • Pour in 400 ml of coconut milk and stir. Leave to simmer for at least 10 minutes or more until the chicken is completely cooked through to let the flavours develop nicely.
  • Serve with rice, noodles or homemade flatbread.


You can easily try this recipe out using prawns. Just follow my Thai Prawn Green Curry recipe.
This recipe freezes well and can be stored in the fridge for a few days.
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