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Thai Green Curry

This Thai green curry is an absolute staple in our house.


  • 700-750g chicken thigh, cut into bite-size pieces

  • 1 brown onion, diced

  • 2 cloves of garlic, minced

  • 5 cups of diced, mixed vegetables of your preference (in this recipe I like eggplant, zucchini & green beans, but you can include carrot, snow peas, baby corn, bamboo shoots, frozen peas, spring onion, mushrooms, etc. Make it your own!)

  • 400ml can of coconut cream

  • 1 jar of concentrated Thai green curry paste (I love the brand Latasha’s Kitchen as she uses awesome, natural ingredients. You will need approx. 90g of concentrated paste for this recipe)

  • 2 tablespoons of coconut oil


  1. In a large skillet, heat the coconut oil over medium heat

  2. Once the skillet is hot, add the garlic, the onion, along with a pinch of salt and fry until translucent

  3. Add 90g of the concentrated paste to the skillet and fry for 15-20 seconds until aromatic

  4. Add the coconut cream and mix thoroughly to form the sauce base

  5. Add the chicken to the pan and coat in the sauce

  6. Cook for 10-minutes on low heat

  7. Add the vegetables, coat them in the mixture, and bring to the boil

  8. Reduce the heat and simmer, covered

  9. Stir mixture occasionally

  10. Remove the lid towards the end of cooking time and continue simmering until the sauce has reduced and thickened to your liking

  11. Serve the curry on top of cauliflower rice, white rice or jasmine rice

  12. Garnish, to your personal preference, with some salt, Thai basil, coriander, sliced green chillies and/or lime juice

Love it!

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