timer icon
15 • minutes
food icon
difficulty icon

Green Chicken Curry

5/5 (2)


  • tick500g chicken breast fillets (we love Waitoa)
  • tick1 ready sauce for Thai green curry (we love Lee Kum Kee)
  • tick1 can Chantal Organics Coconut Milk
  • tick200g Green beans
  • tickFresh coriander (we love Superb Herb)


  • Step 1.

    Slice chicken breast into thin strips, then brown quickly in a non stick fry-pan or wok. Remove chicken, cover and set aside.

  • Step 2.

    Meanwhile top and tail green beans and chop into 2 cm lengths.

  • Step 3.

    Return wok to heat and add Thai Green Curry Paste, stir-fry paste until bubbling and fragrant.

  • Step 4.

    Add the entire can of coconut milk, bring to the boil. Add green beans, cover and cook for 2 minutes.

  • Step 5.

    While this is cooking finely chop coriander stalks and leaves.

  • Step 6.

    Return chicken to wok and cook for 1 more minute, then stir through coriander.

  • Step 7.

    Serve immediately

  • Serving suggestion

    Serve with Sunrice steamed jasmine rice.

Chantal Organics Products used

Coconut Milk

Other recipes you may like

Chicken & Prawn laksa
There are many variations of laksa in Malaysia, Singapore, Indonesia and Thailand. Laksa is basically a spicy noodle soup with meat or seafood. Chicken and Prawns are the perfect combination for this spicy fragrant dish.
Thai Green Curry
​A beautiful balance of spicy, aromatic, sweet and savoury. Simple to prepare and oh so yum.
Tempeh Yellow Curry
​This tempeh coconut curry is another quick go-to if you’re short on time but in need of a flavorsome and wholesome meal. The tempeh is nutty and fulling, an easy protein to keep in the fridge.

5/5 (2)

What do you think about this recipe?

Stay in the Know

Join our newsletter for the latest in delicious recipes and sustainable living inspiration

Sign Up for Recipes

Join our newsletter for the latest in delicious recipes and sustainable living inspiration