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Thai green chicken curry

Thai green chicken curry


Master Thai curry at home with our easy recipe

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2796kj 666kcal
  • Fat
    High 33%
  • Saturates
    High 70%
  • Sugar
    Low 33%
  • Salt
    High 33%

% of adult’s reference intake | Carbohydrates per serving : 78g


  • 150g basmati rice
  • 230g pack Co-op Loved by Us British chicken breast fillets
  • 1 tbsp sunflower oil
  • 240g pack Co-op Loved by Us broccoli, carrots, baby corn and sugar snaps
  • 340g jar Thai green curry sauce
  • 2 tbsp chopped fresh coriander (optional)


  1. Cook the rice just like it says on the pack, then drain
  2. Meanwhile, cut the chicken fillets into bite-size pieces. Heat the oil in a frying pan and cook the chicken over a medium heat until golden brown on all sides
  3. Cut each broccoli floret into 2 smaller pieces
  4. Add all the vegetables to a saucepan of boiling water and simmer fast for 4 minutes
  5. Drain the vegetables in a colander and set aside
  6. Transfer the chicken and any juices into the saucepan and stir in the Thai curry sauce
  7. Put 1 tbsp water in the sauce jar and swill it around, then add it to the pan
  8. Cover and simmer for 5 minutes
  9. Add the vegetables and simmer, uncovered, for another 5 minutes
  10. Add the coriander, if using, and serve with the rice

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