Thai Green Chicken Curry


Thai Green Chicken Curry

Who doesn’t love a green curry? This super easy recipe will have your dinner on the table in about 30 minutes! We highly recommend choosing a good quality green curry paste as this makes the world of difference! We love the Mae ploy green curry paste for this recipe and with a few additions for extra flavour, some chicken, veg and rice you’ve got yourself a quick delicious meal for these cold days and nights. Serves 4-6

Prep Time:

10 mins

Cook Time:

20 mins


4 servings


500g of Meat Box Boneless, Skinless Chicken Breast

1 Tbsp. olive oil

3-4 heaped tsps. Mae ploy green curry paste (depending on how spicy you like it) 

3 cloves garlic minced 

1 tsp. minced ginger 

3 Tbsps. coriander root finely chopped ( the white root and 1 inch of stem above the root has heaps of flavour just make sure you wash this thoroughly) 

2 tins coconut milk

4 tsps. fish sauce

4 kaffir lime leaves 

2 Tbsps. shaved palm sugar (or ½-1tspn white sugar, start with less and you can taste and adjust if needed to balance the saltiness) 

1 cup peas

2 medium potatoes cubed

1 red capsicum sliced

1 cup spinach leaves

1 lime

¼ cup fresh coriander leaves chopped

1 red chilli

Jasmine rice (1/3 cup per person) 

Cooking Instructions

Cook your rice in a rice cooker or on the stove according to packet instructions. Bring a pot of water to the boil and boil the cubed potatoes for about 10 minutes or until soft, drain and set aside. Heat oil in a large pan on medium heat and fry off the garlic, ginger, coriander root and green curry paste for 2 minutes. Add in the coconut milk, fish sauce, sugar and kaffir lime leaves, reduce heat and simmer for 5 minutes. Taste the sauce and adjust if needed with extra palm sugar/sugar. Cut your chicken breast in half so you have two breast’s, then slice the breast very thinly into strips. Add your sliced chicken breast into the hot liquid to poach for about 5 minutes (the thinner you sliced it the quicker it will cook) . You can add the sliced capsicum now too. Once the chicken is almost cooked, add in the potatoes and peas. Turn off the heat and add in your spinach leaves. 

For this curry we blanched our spinach leaves in boiling water for 3 minutes, then placed straight into a bowl of ice cold water, removed from the ice water and blended it into a green purée then added it to the curry to make the sauce extra green. If you can’t be bothered with this adding the leaves in as is is also fine. Serve with the cooked rice, sliced red chillies, fresh coriander and limes.