Green Chicken Curry

Green Chicken Curry

14 reviews, 4.8 star(s). 100% would make again

Ready in 45 minutes

This recipe takes about 15 minutes of preparation and it serves four.


4 Chicken breasts; cubed
4 teaspoon Sesame oil
3 cloves Garlic; crushed
2 medium White onions; diced
2 small Chillies; chopped
4 teaspoon Lemon Grass; finely diced
4 tablespoon Green curry paste
1 cup Chicken Stock
1 cup Coconut milk
2 teaspoon Brown sugar
1 teaspoon root Ginger; chopped fine

Original recipe makes 4



1. Heat oil in a wok and fry onions and add chicken.

2. Add chile, Garlic and lemon grass, ginger and curry paste.

3. Lower heat and cook until chicken is tender.

4. Mix in brown sugar and add chicken stock and simmer gently.

5. Add coconut cream and serve.

6. If the curry is too thick add more stock or coconut cream.

7. You may add peas, carrots and bell peppers if wished.

8. Serve with Vegetable Rice or Fried Rice, Prawn Crackers etc


very nice ;o)

keep lot's of iced water or chilled beer handy it can get hot out there

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Calories Per Serving: 1286 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very nice. Add more coconut milk if the chilli heat is an issue.
Msemp 3y ago

Fantastic flavour. 1/2 stock next time as was too fluid. Will definitely be making this a regular meal!
lindaward1 3y ago

Really nice, maybe tone down slightly for young children but everyone ate it all!
flufumps 3y ago

Yummy will def make again
hcstenski 4y ago

Very good recipe. I sliced carrots and celery to give it a great crunch. Add these while it's simmering and let it cook 10 min.
Boz240 5y ago

Included yellow peppers, green peppers and bok choy. Made for very attractive and delicious meal.
jimshim 9y ago

Included coarse diced green pepper, Dyed the rice with curry powder at the rate of 1/2 teaspoon per serving.
jamieo 10y ago

Worth cooking for the aroma, have used a variation of this recipe for several years which includes green peppers. Truly excellent.
jamieo 10y ago

Like others I used thighs as I find they have more flavour. I substituted half the green curry paste with red curry paste as this gives it an interesting twist.
Rod1 10y ago

Will make again. Used chicken thighs instead of breasts and as I only had about 1 teaspoon of lemongrass I also added a few kaffir lime leaves. In the last few minutes of cooking added some fresh basil.
Talofa 10y ago

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