Thai green curry

A quick and easy version of the classic Thai green curry. Perfect for a midweek meal!

A traditional bowl of creamy, aromatic Thai green curry with chunks of chicken in a small bowl with jasmine rice.

Difficulty: medium

Prep Time: 10

Cook Time: 10

Servings: 4

  • 400g coconut milk
  • 400g chicken or tofu
  • 1 tbsp Thai green curry paste
  • 1 garlic clove
  • 2 tsp fish sauce
  • 400g mushrooms
  • 200g green beans
  • Fresh coriander leaves
  • Jasmine rice
  1. In a large wok, brown the chicken until golden, then turn the heat down and gently cook the garlic. Add the chopped green beans and stir.
  2. Add the coconut milk, green curry paste and fish sauce. Mix well and slowly simmer.
  3. Add the chopped mushrooms and simmer until the chicken (or tofu) is cooked.
  4. Serve with jasmine rice and a sprinkle of coriander.