Havering and Essex with an Alternative Twist!

Thai Green Chicken Curry

I have tried a few Thai Curry recipes now and this is the best I’ve mad so I thought I’d share it…



225g new potatoes
100g green beans, trimmed and halved
1 tbsp vegetable or sunflower oil
1 garlic clove, chopped
1 rounded tbsp Thai green curry paste
400ml can coconut milk
2 tsp Thai fish sauce
1 tsp caster sugar
450g boneless skinless chicken, cut into bite-size pieces
boiled rice, to serve


Put the potatoes in a pan of boiling water and cook for 5 minutes, then adhrow in the beans and cook for a further 3 minutes. Drain and put to one side.

In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.

Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

Tip in the potatoes and beans and let them warm through in the hot coconut milk. I left to simmer whilst pouring two glasses of wine and setting the table.

Serve immediately with boiled rice; I cheated here and used Unce Ben’s microwave rice to save time!

To add something a little different you can add some lime juice right at the too!

I will be trying this with some Mange Tout and Prawns next! Let me know if you try it!

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About Squibb Vicious

Squibb Vicious is also known as Haydy.
She can often be found exploring her local area, drinking craft beer and petting people’s dogs. Big fan of staycations, vegetarian food, long walks and taking too many photos.

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Any posts marked with an (*) have been worked on as a collaborative post. Any items marked with an (*) have been gifted from a company, PR sample or paid for with a gift voucher. All opinions are my own and honest.

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