Easy Thai Green Curry Recipe

An effortless midweek meal (or fakeaway Friday treat), this Thai Green Curry with chicken whips up in no time.

Midweek dinners just got easier

That’s one week of homeschooling done. What sheer and utter chaos that was! Our teachers, they don’t receive nearly enough praise and pay for what they do for our children. 

I’m not alone with this battle, and so anything that makes life that little bit easier right now is most welcome. This includes dinner recipes taking under half an hour to prep and cook, like this easy Thai green chicken curry recipe.

What you’ll need to make an easy Thai green curry recipe

• Vegetable oil – to saute the garlic, ginger and onions. I use Scottish rapeseed oil to keep things local.
• Garlic – an aromatic and spicy ingredient, adjust the quantities to your liking. 
• Ginger – this adds a warm, pungent peppery flavour to the dish. Again, adjust the quantities to your liking.
• Spring onions – provides a delicate onion flavour as well as a dash of colour to the finished dish. Slice the onions diagonally. Substitute with shallots if desired.
• Thai green curry paste – you can make your own Thai green curry paste recipe or use a shop-bought one for convenience. 
• Chicken thighs – more flavoursome and nutritious than a sliced chicken breast, and also friendlier on the pocketbook.
• Broccoli – cut into small florets, broccoli pairs really well with the flavours of this Thai green curry as well as adding a pop of green colour.
• Green pepper – pick a pepper with three bumps on it, as this is a male pepper with fewer seeds and is better suited for cooking. Female peppers have four bumps, and their sweeter flavour is more suited to being eaten raw.
• Coconut milk – this adds a creamy, nutty richness to the finished dish. Use full fat, or if you’re trying to watch the calories, substitute with light coconut milk.
• Green beans – 
• Lime juice – the acid from the lime juice brightens and enhances the other flavours in this dish. This is an essential component of green curry.
• Tilda Coconut Rice – ready in just 2 minutes, simply pop in the microwave to heat and then serve!
• Chilli – use red or green finely sliced chillies to add a little extra heat and colourful garnish to the finished dish.
• Coriander leaves – a fragrant herb, sprinkle over the dish just before serving as the heat of the dish will diminish their flavour.

How to make a Thai Green Curry

1. Heat the oil in a saute pan and gently cook the garlic, ginger and spring onions.
2. Add the Thai green curry paste and cook for a further minute.
3. Add strips of sliced chicken thigh and brown all over.
4. Add the broccoli florets and chopped green pepper.
5. Pour in the coconut milk and simmer, covered, for 5 minutes.
6. Squeeze in the lime juice and add the green beans and cook a further 5 minutes.

Thai green curry tips & substitutions

• Add spinach – if your sauce is looking a bit thin towards the end of cooking, add a half a bag of spinach. This will help thicken up the sauce.
• Use light coconut milk to save on the calories
• Substitute chicken thighs for chicken breast, seafood, pork or beef strips.
• Use Thai red curry paste instead of Thai green curry paste.
• Add a splash of fish sauce for extra flavour.

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