Thai Chicken & Vegetable Green Curry - Real Recipes from Mums

Tasty curry packed with vegetables!

Ingredients

1 tsp Coconut oil
100g Thai green curry paste
400mL Coconut milk
1/2 cup Chicken stock
500g Chicken breast, diced
1 Zucchini, chopped
8 Asparagus spears
1 cup Pumpkin, diced
1/2 head Broccoli florets
1 tbsp Fish sauce
1tsp Sugar

Method

Heat coconut oil in a wok. Add paste and cook off until fragrant.
Add the chicken, cook until brown
Pour in the coconut milk and stock. Bring to the boil, then simmer. Add the pumpkin at this point and leave it to simmer for 10 minutes
Add the broccoli and continue to simmer for 5 mins. Then add the zucchini and asparagus for the last 5 minutes
Add fish sauce and sugar, stir well.
Serve with steamed rice and poppadoms

Notes

For a milder curry, reduce the curry paste by half. Fresh home made paste does taste better but store bought ones are great for quick meals or when trying the dish for the first time.

52 Comments

- - mom112023 said
  - 30 Dec 2017
    10:22 pm
I love a good curry. Thanks for the recipe.

- - mom112217 said
  - 31 Jul 2016
    4:57 pm
I normally buy myThai food but l want to give this recipe a go! Thanks!

- - mom57522 said
  - 28 Jan 2015
    10:09 pm
I often add extra veggies to my green curry too.

- - mom94125 said
  - 06 Nov 2014
    11:14 pm
also i haven’t made my own green curry before but this is so simple. thanks for posting this recipe

- - mom94125 said
  - 12 Oct 2014
    11:30 pm
yum i like your recipe for thai curry

- - mom56842 said
  - 22 Sep 2014
    10:50 am
Thai and curry always go down well in our house.

- - memo said
  - 31 Aug 2014
    11:55 am
another green curry paste chicken recipe I should try

- - ginoula5 said
  - 11 Aug 2014
    2:17 pm
we love our thai food, this recipe looks amazing, printing this one out, thanks for sharing

- - mouse said
  - 31 Jul 2014
    7:02 pm
a great recipe, I haven’t had much thai food

- - caramello said
  - 23 Jul 2014
    1:03 pm
looks good thanks for sharing

- - no1ladydj said
  - 18 Jun 2014
    8:20 pm
I love the variety of vegetables that you’ve used, especially the asparagus and pumpkin. I particularly like butternut, but would it matter which pumpkin I used in this recipe? I’ve never cooked Thai food, so would it be appropriate to add some onion as well?

- - deborah_osborne said
  - 15 Jun 2014
    9:27 pm
This will be nice on a cold nite but ,warm ur soul &tummy.

- - mom57522 said
  - 12 Jun 2014
    12:56 pm
Asparagus is something a bit different. I like.

- - tilly said
  - 30 May 2014
    5:15 pm
I would have to make it very mild. Thanks

- - Mrs Bucket (that's pronounced Bouquet) said
  - 30 May 2014
    3:08 am
Curries are something that I make in bulk and then freeze, always on the lookout for new recipes, thanks.