Tuesday, May 10, 2011

Thai Green Chicken Curry

Who doesn’t love a curry!!! I find that if you are having a large crowd for dinner, and trying to think of something that suits everyone, then you can’t go wrong with a curry really. It one of those go-to-dinners when in doubt. I had the opportunity to attend a cookery class during one of my trips to Thailand, and I learnt how to make an authentic Thai green curry from scratch. Much pounding later, and a really fresh curry paste resulted. This is another one now for those either seriously pee’d over with their day to pound the aggression out, or also for those looking to tone up those biceps!

Serves 4


  • 2 tbsp of green curry paste (from previous my blog)
  • 2 peeled a cooked firm potatoes, cut into chunks
  • 1 green pepper
  • 5-6 mushrooms, sliced
  • ½ Tin of coconut milk
  • Left over roast chicken, or chicken thighs, chopped
  • Chopped Coriander
  • Steamed jasmine/basmalti rice


  1. Put a wok on high heat
  2. Add the curry paste to cook out the spices
  3. Add the chicken thighs and fry off in the paste
  4. Add the vegetables and stir fry
  5. Add half the can of coconut milk
  6. Add the cooked potato and mix, bringing to a simmer. (if the sauce is too thick add more coconut, if the sauce is too thin add cornstarch [1 tbsp cornflour mixed with some water)
  7. Serve with the rice and sprinkle with the chopped coriander

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