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Coconut Thai Green Chicken Curry

  • 6
  • Easy
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Recipe Ingredients

  • 2 medium onions
  • 7,5ml fresh ginger
  • 8 chicken breasts (1,5kg)
  • salt and pepper
  • 1 lime
  • 30ml coconut oil
  • 1/2 to 1 1/2 tsp green-curry paste, to taste
  • 1 garlic clove, crushed
  • 800ml coconut milk
  • handful of fresh coriander
  • 200g fresh baby green beans
  • 6 rashers of cooked bacon (optional)

Recipe Directions

  1. Finely chop the onions and grate the ginger. You can use a food processor for this.
  2. Dice chicken breasts into bite-sized pieces or strips.
  3. Sprinkle with salt, black pepper and a squeeze of the lime.
  4. Add coconut oil to a wok on a medium heat, add the chicken and cook until the meat is white. Set aside.
  5. To a separate pan, add the green-curry paste, onion, ginger and garlic, and cook for about 5 minutes until the onions are translucent.
  6. Add chicken, coconut milk and the remainder of the lime juice to the onion mixture. Add the coriander.
  7. Finally, add the green beans, chopped or whole.
  8. Cover the wok and allow the food to simmer for 20 to 30 minutes on a medium heat until the chicken is cooked through and tender.
  9. Serve with cauliflower rice or steamed broccoli.
  10. If using bacon, cut it up and sprinkle on top.


‘This curry can be made with any animal protein, but seems to go best with chicken, pork or fish for a more authentic Thai dish. The coconut milk, rich in lauric acid, also presents a very distinctive taste, often found in oriental cooking. It’s really good for you and, because it’s lactose-free, those who are intolerant to dairy can still experience that rich, creamy flavour without the side effects of cow’s milk.’

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