Green chicken curry

Impress your friends and family with this fragrant and creamy green chicken curry recipe that really packs a flavour punch and works a treat when served with steamed rice.

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Green chicken curry
  • 1 tablespoon oil
  • 1 onion, sliced
  • 1/4 cup green curry paste
  • 1 cup chicken stock
  • 400 millilitre coconut milk
  • 2 cup shredded barbecued chicken
  • 100 gram green beans, trimmed, halved
  • 1 zucchini, sliced
  • 1/4 cup coriander leaves
  • rice, to serve


Green chicken curry
  • 1
    Heal oil in a large saucepan on high. Cook onion 2-3 minutes, until tender.
  • 2
    Blend in curry paste; cook 1 minute, until fragrant.
  • 3
    Stir in chicken stock and coconut milk. Bring to the boil on high. Reduce heat to low; simmer, covered, 10 minutes.
  • 4
    Stir in shredded barbecued chicken, beans and zucchini. Simmer, uncovered, a further 2-3 minutes, until beans are tender and chicken is hot; season to taste.
  • 5
    Remove from heat. Stir through coriander leaves and serve with rice.

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