Green Thai Chicken Curry

Green Thai Chicken Curry

Plant-based, GF free, Dairy Free
Servings 2 (up to 4)


  • 1 green or yellow pepper
  • 1/4 pack green beans
  • 1/2 pack sprouting broccoli
  • 2 chicken breasts
  • 1 can full fat/half fat coconut milk


  • Chop up 1 green or yellow pepper, length ways.
  • Add 2 teaspoons of oil to the pan and fry the pepper for two minutes.
  • Chop up a handful of green beans, top and tail them and then half them and add them to the pan.
  • Add some sprouting broccoli and fry along with the beans.
  • Cut two small chicken breasts and add them to the pan.  Fry for 4 minutes to seal the meat.
  • Add a Tasty Kitchen Thai Green Paste. Fry for one minute.
  • Add a can of coconut milk. Simmer for a further 8 minutes. Ensure chicken is cooked through.
  • Season to taste.


Serve with rice

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