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Thai Green Chicken Curry


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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