Recipe – Thai Green Chicken Curry

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  • 20ml oil
  • 2 x medium onions sliced
  • 2 x Birdseye chilies chopped
  • 500gm chicken thigh or breast diced
  • Half a tin of Maesri green chili paste
  • 2 x medium carrots diced
  • 3 x stalks of celery diced
  • 3 x medium potatoes diced
  • 1 x re capsicum diced
  • 1-cup chicken stock
  • 1 x 400ml tin of coconut cream
  • 2- cups of rice, washed in cold water.


  1. Heat oil in fry pan or saucepan and add onions. Sautee onions until clear, add chili, and continue to cook.
  2. Add chicken and stir until chicken is sealed.
  3. Add half of the curry paste and continue to stir.
  4. Place Carrots, celery and potatoes into the pan with chicken stock and coconut cream. C
  5. Cook until potatoes become soft and curry liquid has reduced.
  6. Add red capsicum and turn off heat. Using a rice cooker:
  7. Add rice to rice cooker, add 2cups water and press start. Rice cooker will switch to ‘keep warm’ once cooked. Stand for a further 15 minutes and “fluff” rice.
  8. Serve rice per recommended portion size and ladle on curry.
  9. Garnish with coriander. Portion controlled serving size ½ cup cooked white rice or 90grams 120ml ladle for curry.
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Note: Make recipe to your own taste and heat tolerance e.g. if you do not like chili, you can just use the red capsicum for colour.