Manic Monday Meals: Thai Green Chicken Curry
Prep time
Cook time
Total time
  • 2-3 fresh green chillies, deseeded and roughly chopped
  • 2 T chopped fresh ginger
  • 3-4 cloves garlic, chopped or crushed
  • 1 t (5 ml) dried fine coriander
  • ½ t (2.5 ml) dried fine cumin
  • a handful of fresh coriander leaves, roughly chopped
  • 2-3 T (30-45 ml) water
  • 2 T (30 ml) vegetable oil
  • 1 can coconut cream
  • 4 chicken breasts, skinless, sliced into thin strips
  • 1 tsp (5 ml) palm sugar
  • a few drops fish sauce
  • 1 t sp (5 ml) lime juice
  • salt to taste
  • fresh coriander for garnish
  • Jasmine rice to serve
  1. Put the chillies, ginger, garlic, dried coriander, cumin and fresh coriander in a food processor and process to a thick paste adding a little water as needed. * if you don't have a food processor, a pestle and mortar work well too.
  2. In a large saucepan or wok, heat oil over high heat. Add paste all at once ( if using pre-made paste add 2T to the pan) frying quickly for 1-2 minutes, stirring continuously. Add coconut cream, turn heat down to medium and bring to a simmer.
  3. Add sugar, fish sauce, lime juice, and season well with salt.
  4. Add the sliced chicken and simmer for 10 minutes, then remove from heat.
  5. Serve on Jasmine or brown rice, steamed greens and top with fresh coriander leaves.
Recipe by The Luminous Kitchen at