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Thai Green Curry

This Thai Green Curry is very easy to make and packs a punch of flavour. I love this served with some rice noodles or sticky rice and maybe some popodums or my gluten free naan bread. here is my recipe for thai green curry paste should you wish to make some instead of shop bought – use to taste. https://plantbasedme.co.uk/2019/10/18/thai-green-curry-paste/ here is my delicious naan bread recipe too https://plantbasedme.co.uk/2019/10/03/gluten-free-naan-bread-and-dairy-free/

Thai Green Curry

I love the flavours of Thai food with its vibrant flavoured ingredients and is light and feels a nice clean dish. Here you could use vegetables, chicken, fish etc to suit your tastes. I have based this recipe on two people however just multiple for the number of people required.
Course Main Course
Cuisine Thai
Servings 2
Calories 1 kcal


  • saute pan
  • knife
  • Chopping Board


  • 2 chicken breasts chopped into slices if making chicken curry
  • 1 brown onion
  • 1 stick of celery sliced into strips
  • 1 tbsp green Thai curry paste or you cam your own using the recipe on my page
  • 1 can of coconut milk
  • 1 handful of coriander chopped
  • 1 courgette sliced into strips
  • 1 handful of mange tout or sugar snap peas or green beans
  • 2 lime leaves
  • 2 tbsp fish sauce


  • heat some oil in a saute pan
  • add the onion, garlic and ginger and cook gently, then add the celery and chicken if using
  • add the green Thai paste and continue to cook for a few minutes
  • add the coconut milk, lime leaves, fish sauce and stir well and pop the lid on and cook for 10-15 minutes until chicken has cooked through. If you are using fish or other vegetables that need more cooking add them now.
  • add the remaining vegetables and cook for a couple of minutes until they are cooked but still have crunch
  • serve and sprinkle with the fresh coriander and chosen side/s.


i hope you have enjoyed this recipe, if you have tried this please leave me a review or a comment – thank you
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