Monday, 2 September 2013

Green Chicken Thai Curry

These days I prefer simple food with no complications or long hours of cooking. Along that line I have something quick and easy for hour current Bloggers Around the World. After all someone has to do the starting. So I have a humble Green Chicken Thai Curry for you.

I even dared to use my Thai curry paste I have in the cupboard. Last time I did that the food was far too hot to be eaten. So with caution we proceed ...

We get a few things ready and then we can start.

4 chicken breats
2 tbs vegetable oil
2 tbs green curry paste (you can make your own, if you like ... and can)
2 tbs fish sauce
200 g frozen peas
2 green chillies
500 ml coconut milk

Cut the chicken into stripes as best as you can or wish. Heat up the oil in a large pan and fry the curry paste in it for ... eh ... about a minute.
Then add the meat and the fish sauce and continue cooking while continuously stirring.

When the chicken is done you can add the coconut milk and bring it to the boil.
At this point it's time for the peas to go into action ... that is ... into the pan. Try your best to cut the chillies into stripes or ... whatever. Stir things through and continue cooking for a while, but beware taht the peas don't turn too soft. I liked the way the peas still burst open when you have them in your mouth ... eh ... kind of. Maybe you know what I mean.
Serve together with rice and enjoy it.

The heat was alright. I was careful enough. That was my contribution to Bloggers Around the World: Thailand. Now it's your turn.


  1. I love Green Curry Chris and use a ready made spice mix too. your version looks delicious!

    1. Thank you! Maybe I would have tried to make my own spice mix, but since I still had some, why should I do it?

  2. I feel the same way, need more simple recipes that are flavorsome at the same time. Your green chicken thai curry looks amazing!

    1. Thank you! It was really flavoursome. I hope I get a clear mind again to get more flavours on a regular basis.


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