Chicken & Veg Thai Green Curry

Chicken and Veg Thai Green Curry

By The Weekly  ,

July 27, 2016

0 0 5 0

A great way to met the family's quota of veggies! This scrumptious Thai green curry contains a variety of vegetables as well as tender chicken strips.

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 4 Servings


1 tbsp peanut oil

4 chicken thigh fillets, chopped

4 finger eggplants, sliced in half lengthways

ยฝ cup green curry paste

150 g green beans, trimmed, cut into 3-cm batons

2 x 270 ml light coconut milk

250 g punnet cherry tomatoes

100 g tofu puffs, halved

Coriander leaves, stemmed kai lan, basmati rice, to serve


1In a large frying pan, heat oil on medium. Saute chicken and eggplant 2-3 mins until golden and tender. Add curry paste and cook, stirring, 1 min until fragrant

2Add beans and cook, stirring, 1 min until well coated with paste. Mix in coconut milk. Bring to boil on high, stirring.

3Reduce heat to low and simmer, covered, 3-4 mins, stirring occasionally until vegetables are just tender.

4Remove from heat. Stir in tomatoes and tofu. Simmer, covered, stirring occasionally, 2-3 mins.

5Serve curry scattered with coriander. Accompany with kai lan and rice.

Photo: Rob Shaw/Bauer

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