Green Thai Curry Chicken

This has to be one of my all time favourite recipes.  It is quick and easy and has the most incredible moreish taste.  I always joke and say that it is the “slimmers delight” – yeah right with coconut cream and cream!  I have often made this magical meal for family and friends and they always want to know when I can make it for them again.  My husband isn’t a big rice fan so I usually serve it with couscous as well as rice and pappadums!

Next time I make it, I think I will replace the chicken with prawns.

Spicy Chicken Curry 3

Green Thai Curry Chicken


2 large onions peeled and sliced
Green curry paste to taste
410g tin chopped tomatoes
10ml sugar
Salt & ground black pepper to taste
410g tin coconut cream
125ml cream
6 chicken breasts cut into small pieces


  1. Fry the onion in a little oil in a wok until translucent.
  2. Add the curry paste and fry for 2 minutes.
  3. Add the tomatoes, sugar, salt and pepper and reduce until most of the liquid has evaporated.
  4. Add the coconut cream and cream and boil for 5 minutes.
  5. Add the chicken in handfuls into the sauce and cook for 3 minutes.

Submitted by:  Mandy Frielinghaus, Mauritius

8 thoughts on “Green Thai Curry Chicken

  1. Pingback: Tweets that mention Green Thai Curry Chicken « The Complete Cook Book Blog --

    • Using just yogurt might work but has a good chance of splitting so mix in a teaspoon of cornstarch/maizena into each cup of yogurt first. Hope you get a good result. Have a super day. 🙂

Don't be shy, leave a reply. :-)

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s