Thai Chicken Curry

Thai Chicken Curry

Posted by Kim McCosker on

Thai Chicken Curry

Serves 4 serves


  • 270g can coconut milk
  • 2 tablespoons green curry paste
  • 100g sliced bamboo shoots
  • 90g green beans cut in half
  • 3 tablespoons fish sauce
  • 400g chicken breasts cut into chunks
  • 1 lime juice and zest
  • ½ red capsicum sliced
  • ½ cup freshly torn basil


  • Place coconut milk into the thermo bowl. (5 minutes, 100°C, speed 1)
  • Add the paste, bamboo shoots, beans, fish sauce, chicken, lime juice and zest. (10 minutes, 100°C, speed 1)
  • In the last 5 minutes of cooking, remove MC and add capsicum and basil.

Recipe Notes

SERVING SUGGESTION: Jasmine rice garnished with fresh coriander and sliced chillies.
TIP: To turn this into a vegetarian curry, simply replace chicken with sweet potato, peeled and cubed, you may need to increase cooking time 12 to 15 minutes or until tender. When adding capsicum add thin broccoli florets and some peas as well … whatever vegetables you have.

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