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.