• Serves 4
  • 20 minutes
  • Difficulty Easy
  • 12 Ingredients


A medium heat curry that is easy to make any night of the week

Ingredients (serves 4)

  • 1/2 jar Thai Green Curry Paste
  • 400mL Coconut Milk
  • 1/2 cup Chicken Stock
  • 4 Chicken Breasts (sliced thinly)
  • 1 Can Baby Corn Cuts
  • 2 TBSP Fish Sauce
  • 1/4 cup Coriander (finely chopped)
  • 4 Kaffire Lime Leaves (sliced thinly)
  • 1/4 cup cashews (roughly chopped)
  • 1 Lime
  • 1 Green Chilli (sliced)
  • Rice to Serve


  1. Add the Curry paste to a pan on medium heat. Cook for 2 - 3 minutes or until frangrant
  2. Add coconut milk and chicken stock and bring to a simmer
  3. Add the chicken and corn and cook until the chicken is cooked through
  4. Add the fish sauce and stir through
  5. Serve with rice and top with coriander, kaffir lime leaves, chilli, cashews and lime wedge


You can make your own curry paste if you prefer

  • Where’s the sauce?! Any curry needs a bit of sauce, all I see is chicken, veg and rice. I need sauce!


  • Love the baby corn and the flavours sounds amazing tha ks for sharing this recipe


  • My all time favourite Thai dish. I make it often at home with my own curry paste when I have the time otherwise curry paste from the jar is always on hand and a great substitute.


  • This looks easy to cook and the picture looks very enticing.


  • Looks quick and easy and sounds delicious.


  • This sounds great, will definitely have to try this.


  • Will be giving it a go. Thanks for the recipe.


  • Thai Green Chicken Curry is amazing; I look forward to trying this recipe, thanks.


  • We love curry, thanks for sharing


  • I haven’t had a curry for ages.


  • Love curries, especially thai. Would love to try this. Yum!


  • Love green curry dishes and your green curry dish looks quite yummy.


  • hubby’s fav curry – I like the sound of this one – super keen to give it a try – thank you


  • My kind of curry,a brilliant recipe!


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