Green Thai Chicken Curry


Green Thai Chicken Curry


I love how fragrant green thai chicken curry is. I really like the crunchy corn and sugar snaps with the spicy, creamy curry sauce. It’s packed full of flavour and super easy to cook. Invite your friends over and impress them with this amazingly tasty dish! If you’re not good with spice, you could always add in a little more coconut milk to make it more creamy.

Serves 2 Ready in 15 minutes Good For , , ,


Heat a pan to a medium heat, add the paste, oil and mushrooms and stir for a minute.

Add the chicken and stir well until browned.

Once browned pour over the coconut milk, throw in the baby corn and sugar snaps and cook for 10 minutes.

Once the curry is cooking, cook the rice as per pack instructions.

After the curry has been cooking for 10 minutes, take it off the heat and stir through the tamari and fish sauce.

Serve with the rice and a squeeze of lime.

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