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This is not an authentic Thai curry - it is an adaptation of the basic recipe. Not everybody stocks (or likes) some Thai ingredients like fish sauce and lemon grass. However, it's deliciously Thai-inspired and takes full advantage of the ease and speed of cooking with chicken. The heat in this dish may not appeal to the kiddies, but the adults will rave about your skills!

Green Chicken Curry


  • 15 ml sunflower oil
  • 30 45 ml green masala paste (see recipe), or to taste
  • 1 bunch spring onions, finely sliced (including the green tops)
  • 10 ml coriander seeds, roasted and ground
  • 10 ml cumin seeds, crushed
  • 1 ml ground cloves
  • 15 ml garlic, finely chopped
  • 15 ml ginger root, finely grated
  • zest of 2 limes or 1 lemon
  • 15 ml lime or lemon juice
  • 5 ml salt (or to taste)
  • 325 ml prepared chicken stock
  • 1 x 425 g can coconut milk or cream
  • 65 ml sugar
  • 325 ml small sweet potato diced, parboiled for 4 minutes, then drained
  • 600 g chicken breast fillets, cut into bite-sized pieces
  • 250 ml baby marrows, thinly sliced into rings
  • 250 ml snow peas, kept whole
  • 125 ml small brocolli florets
  • 250 ml tatsoi (Chinese baby cabbage) or baby spinach, shredded
  • 125 ml fresh parsley, very finely chopped
  • 125 ml fresh coriander leaves, coarsely chopped
  • 65 ml fresh mint leaves, finely chopped
  • corn flour (optional)

Chef's hint: Some people go crazy for the spicy-salty-sweet coconut sauce of Thai cuisine. So if this recipe does not yield enough sauce to your liking, simply add more coconut milk and then adjust the seasoning and thickening to your own taste.


Heat the oil in a saucepan and add the green masala paste, spring onions, coriander, cumin and cloves and stir-fry until just aromatic.

Add the garlic and ginger and cook for 30 seconds, no longer, then stir in the lime or lemon zest and juice, salt to taste, stock, coconut milk or cream, sugar and parboiled sweet potato dice.

Bring to a boil, reduce heat slightly and cook without a lid, stirring occasionally, until the sauce has reduced and thickened slightly (about 10 minutes).

Add the chicken, baby marrow slices and whole peas and cook for 2 minutes, no longer. Add the broccoli and cook a further minute before adding the tatsoi or baby spinach leaves, parsley, coriander and mint. Stir through lightly, taste and add more seasoning if you want: green masala paste, garlic, ginger, salt, sugar and lemon or lime juice. Do not overcook the dish at all: the chicken will be tough while the veggies will be mushy!

Finally, if you want to, thicken the curry to your liking with some corn flour mixed to a paste with a little cold water, cook it through for half a minute then transfer the curry to a dish and serve with fragrant rice.

Serves 6 8.