Chicken Thai Green Curry

A very flavoursome take on a classic - Chicken Thai Green curry. This recipe will make 4 sizeable portions for either your meal prep or when cooking for friends and family. To be served with white rice and a slice of lime.


1 Portion:

Calories - 324kcal
Protein - 34g
Fat - 18g
Carbohydrates - 8.3g


The Curry Paste

  • Small bunch of Corriander
  • 3 Garlic cloves
  • 1 tsp of Cumin
  • 1 tbsp of Corriander seeds
  • 2 stalks of Lemongrass
  • 3 Chillies (add how many you like depending on preference)
  • The juice of 1 Lime
  • 2" size of Ginger
  • 3 tbsp of Olive Oil

The Other Ingredients

  • 500g of Chicken Breast
  • 1 can of Light Coconut Milk
  • 1 bag of Sugar Snap Peas
  • Handful of Spinach



Peel the ginger and garlic, chop the ends off the lemongrass and chillies so they're ready for putting into the blender.

Add the corriander seeds, cumin, lemongrass, ginger and chillies to the blender.

Add the garlic, squeeze the juice from one whole lime, add the coriander a 3 tbsps of olive oil. There should be enough moisture to get it blending, if there isnt you can just add a little bit of water to get it going.

You should get a bright green paste that looks something like this, this recipe yields more paste than you need. Store away so you can remake this recipe even quicker later on in a few days. 


Chop 500g of chicken breast into small pieces.

Add to a hot wok or frying pan with coconut oil.

Fry until the chicken is cooked on the outside.

Then add the whole can of light coconut milk and 2 tbsps of the curry paste you made earlier.

Stir in the curry paste so all the coconut milk changes colour to a pale green.

Now you can add the sugar snap peas or green beans (any green veg is good here). Allow to cook for another 10 minutes to ensure the veg and chicken is cooked through, this also allows the coconut milk to thicken up.

Finally add a handful of spinach and mix in until wilted. You can also add some red chillies for some extra kick and to make the dish stand out.

Best served with jasmine rice that has been boiled with coconut flakes and star anise.

This dish will make 4 decent sized portions, you can separate it into 4 plastic containers as meal prep and consume over the week or feed friends and family.

We hope you enjoy cooking and eating this!