Spicy Thai Green Chicken Curry

I remember my mother used to prepare chicken curry for the family, and that was my first time to taste a curry meal. I introduced this meal to my husband, and it became one of his favorites. So I tried to improve my way of cooking curry, making sure the sauce is rich and creamy. Curry is not complete without rice. Enjoy! :)

Servings: 4 persons

Preparation time: 10 minutes

Cooking time: 20 minutes


  • 500 grams chicken fillets. cut into small pieces for stir fry
  • 100 grams Thai green curry paste
  • 650 ml coconut milk
  • 10 ml fresh milk
  • 1 tbsp fish sauce
  • 1 tbsp cooking oil
  • 1 small size onion, chopped
  • 250 grams fresh courgettes, cut into semi-circle or your preferred shape
  • 100 grams pak choi
  • 1 small size fresh red chili pepper, chopped
  • 1 stalk spring onion, chopped

Cooking Procedure

  • In a saucepan, stir fry Thai green curry paste with 650 ml coconut milk under medium heat until boiled. Once boiled, lower heat and simmer. Stirring occasionally. Set aside.
  • In a separate pan, heat 1 tbsp of olive oil.
  • Saut√© chicken pieces in onion until chicken turns brown.
  • Add the Thai green curry paste and coconut milk mixture. Season with fish sauce. Stir well.
  • Pour the 10 ml fresh milk then add the courgettes. Cover pan with lid and simmer for 5 minutes.
  • Add the pak choi. Stir well and cook for another 2 minutes.
  • Turn off heat and garnish with fresh red chili pepper and spring onion.
  • Serve hot with rice. Enjoy! :)

Category: Dinner

Cuisine: Asian

Tags: ChickenCurryThai

Prepared by Jesslyn Fietje