Green Chicken Curry

A delicious curry from Dr Eva Orsmond.


  • 1 tsp olive oil
  • 150 g chicken breast
  • 125 g large fennel
  • 100 g carrot
  • 70 g green pepper
  • 70 g red pepper
  • 70 g red onion
  • 1 garlic clove
  • 100 ml tin light coconut milk
  • ½ tsp green curry paste
  • 1 tblsp fish sauce
  • 2cm piece ginger (or galangal if available)
  • 1 tsp ground mustard seeds
  • juice of half a lime
  • 50 g portion of fine egg noodles


  1. Peel carrot and onion. Remove leaves and bad parts of fennel. Slice both red and green pepper in two and use bottom halves.
  2. Slice chicken breast using sharp scissors or a knife. Peel and cut garlic. Peel and grate either galangal or ginger.
  3. Use a wok or a large non-stick pan. Measure out oil. When it starts getting hot add vegetables, starting with carrots. Stir frequently.
  4. Add chicken and spices and stir well.
  5. Shake the tin of coconut milk vigorously, as it tends to settle. Measure out the portion used, and pour over chicken and vegetables when they are almost cooked.
  6. Cook noodles according to instructions and serve.


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register