Thai Green Chicken Curry Recipe | Abel & Cole
Thai Green Chicken Curry
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Prep: 15 mins
Cook: 25 mins
Curry in a hurry. You'll have this Thai classic on the table before you can say sawasdee kah (which is Thai for hello).
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850 kcal
(per portion)
Ingredients you'll need
  • 200g white basmati rice
  • 1 red pepper
  • 1 carrot
  • 1 garlic clove
  • 1 chilli
  • 250g chicken breast mini fillets
  • 1 tbsp Thai green curry paste
  • 200ml coconut milk
  • ½ green cabbage
  • A handful of basil, leaves only
From your kitchen
  • 1 tbsp coconut, sunflower
  • or olive oil
  • 400ml boiling water
  • Sea salt
Step by step this way
  • 1.

    Tip the rice into a bowl. Cover with cold water. Whisk for 1-2 mins (you can use a fork) till the water goes cloudy. Drain, rinse under cold water and tip back into the bowl. Cover with cold water and set aside.

  • 2.

    Halve the pepper. Scoop out the seeds and white bits. Roughly chop it. Trim and peel the carrot. Slice into chunks around 1 cm wide. Peel and grate or crush the garlic. Finely slice the chilli, flicking out the seeds and white bits for less heat.

  • 3.

    Chop the chicken into bite-size chunks. Warm a deep frying pan or wok for 2 mins. Add 1 tbsp coconut, sunflower or olive oil and the chicken breast. Fry for 5-8 mins, turning once or twice, till the chicken is golden all over.

  • 4.

    Add the Thai green curry paste to the pan. Stir and fry for 1 min, then add the pepper, carrot, garlic and chilli.

  • 5.

    Pour in the coconut milk. Put a lid on the pan. Cover and simmer for 15 mins to just cook the veg and chicken through. If it gets too dry, turn the heat down and add a splash of water.

  • 6.

    While the curry cooks, drain the rice. Tip it into a pan. Add 400ml boiling water and a pinch of salt. Cover and bring to the boil. Turn the heat right down. Gently simmer for 8 mins till the water is absorbed. Take off the heat and set aside the pan, lid on, to finish cooking the rice.

  • 7.

    Finely slice half the cabbage (see our tip below), discarding any really large chunks of core.

  • 8.

    Add the cabbage and half the basil to the curry. Simmer, without the lid, for 5 mins to finish cooking the veg and chicken. Taste and add a pinch of salt if needed. Divide the rice between 2 bowls. Top with the curry and remaining basil.