My family love this Thai Green Chicken Curry – it’s full of veggies and is quite spicy.
For a Thai night, make my Tom Yum Soup for entree.
- 2 tbsp oil
- 2 x 210gm jars curry paste (Valcom Brand, see O’s Tips below)
- 4 chicken breasts (approx 1.2kg) diced
- 2 x 400ml cans coconut milk
- 2 x 400ml cans light coconut milk
- 1/4 cabbage, diced into chunky pieces
- 2 zucchini, halved lengthways and sliced
- 10 mushrooms (quartered)
- 2 carrots, sliced
- 1/2 small cauliflower, cut into florets
- 1 red capsicum, diced
- Basmati rice, cooked to packet instructions
- Heat oil in a large non-stick pot until hot. Add the 2 jars of curry paste and stir for 2-3 minutes to release the flavours
- Add the chicken pieces and stir until the chicken is well coated in the paste. Cook for approx 7 minutes, stirring occasionally
- Add 3 cans of coconut milk, stir and heat through until almost boiling (leave 1 can for later)
- Add the cabbage, mushrooms and carrots and slowly bring to boil, turn heat down.
- Add zucchini and capsicum, stir through and simmer for about 3 minutes
- If it looks a bit dry, add the other can of coconut milk. It should be fairly ‘soupy’ so that the rice soaks up the curry sauce
- Add the cauliflower and simmer gently for a couple of minutes
- Serve in large bowls over the rice
-> I use 2 jars of the curry paste as we like this curry quite spicy, if you prefer less ‘heat’ use 1 jar
-> I prefer the ‘Valcom’ Brand Green Curry paste as it doesn’t contain as much fish sauce as some of the other brands I’ve tried
-> You can substitute any of the vegetables
-> Can also use prawns instead of chicken. Just add the prawns in the last few minutes of cooking
-> The house smells fabulous when this is cooking..