Green Thai Chicken Curry

An easy and quick sure fire hit by The Restaurant star John Healy!


  • 4 chicken thighs
  • 50 g green curry paste
  • 1 tblsp soya oil
  • 1 red chilli
  • 2 spring onion
  • 1 fresh lime
  • 2 kassir lime leaves
  • 1 tsp palm sugar
  • 1 tblsp fish sauce
  • 1 tin coconut milk full fat
  • bunch coriander
  • creme fresh to garnish
  • 100 g french beans
  • 100 g peas frozen
  • 1 cup per person of boiled rice


  1. Warm the paste and oil in saucepan. Add half of the coconut milk and bring to high simmer. Add the diced chicken and chilli, sugar and lime leaves.
  2. Pour in the reminder of milk and bring to boil and simmer for 10 min.
  3. Season with fish sauce. Add the veg and simmer for 15 min.
  4. 7. Serve with steamed rice and garnish with chopped corrindanier and creme fresh.



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