Thai Green Chicken Curry

May 30, 2019



4              spring onions, coarsely chopped

2              fresh green chillies, seeded and coarsely chopped

2 cm        piece root ginger, peeled

1              garlic clove

6ml          Thai fish sauce

                Big hand coriander

                Handful of fresh parsley

50ml        water

30ml        garlic canola oil

4              skinless boneless chicken breasts, diced

½             green pepper, seeded and thinly sliced

400ml      coconut milk

                Oryx desert ground salt and pepper



  1. Put the spring onions, green chillies, ginger, garlic, fish sauce, coriander and parsley in a food processor or blender.  Pour in 30ml of water and process to a smooth paste, adding a further 20 ml water if required.

  2. Heat the oil in a large frying pan.  Add paste and chicken, and bring to boil.  Add coconut milk green pepper, boil until reduced.  

  3. Season with salt and pepper




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