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Quick Thai green curry recipe

Quick Thai green curry recipe

78 ratings

A speedy and tasty Thai curry for those days when you want big, bold flavours, but don't want to – or have time to – cook from scratch. Adding a squeeze of lime brings some extra zest. Serve with coriander scattered on top and some steamed rice. See method

  • Serves 4
  • 30mins to cook
  • 250 calories / serving
  • Dairy-free


  • 2tbsp groundnut oil
  • 4tbsp green curry paste
  • 400ml of coconut milk
  • 500g chicken breasts, sliced into strips
  • juice of 1 lime, to taste
  • coriander, to garnish
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    2g 10%
  • Sugars

    6g 7%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 6.4g Protein 31.3g Fibre 0.1g


  1. Heat the oil over a medium heat, add the curry paste and fry gently for 2 minutes before adding the coconut milk and stiring thoroughly.
  2. Let the sauce simmer away and reduce for 10 minutes, then add the chicken and simmer for a further 10-15 minutes until the meat is cooked through, with no pink showing, and the sauce has thickened.Squeeze a little lime juice in to taste and serve with a generous sprinkling of coriander

See more Thai recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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