Thai green chicken curry

Thai green chicken curry



  • 1 tbsp peanut oil
  • 500g chicken thigh fillets, cubed
  • 3 tbsp green curry paste
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 cups water
  • 2 baby eggplants, sliced
  • 6 baby corn
  • 12 green beans
  • 1 red capsicum, de-ribbed and sliced
  • 2 red chillies, sliced
  • 1 can (400ml) coconut cream
  • 1 cup bean sprouts



Heat peanut oil in a saucepan and fry curry paste for 1 minute to release flavours.

Add chicken and seal the meat.

Pour in coconut cream and 2 cups of water.

Add fish sauce and brown sugar and stir in.

Bring to the boil and add all vegetables except for bean sprouts.

Reduce heat and simmer for 15-20 mins.

Stir in bean sprouts just before serving with steamed jasmine rice.


  • Full of fresh vegetables, this curry really packs a flavourful punch.
  • You can make this recipe in the same time it would take you to order and collect takeaway – and it’s so much healthier!
  • If your children are having this Green chicken curry, you may like to omit the red chillies, remove a portion from the pot to serve to them, and then add a teaspoon of crushed chillies for the adults.
  • Take care when frying the curry paste, especially if your kids are around. It can definitely take your breath away and often makes me sneeze a few times as all the aromatics are released.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

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