Alive and Cooking

Thai Green Curry

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1 chicken breast fillet, cubed
200 g cooked pad Thai noodles
300 ml coconut milk
1 zucchini, halved and sliced
Handful snow peas
Extra virgin olive oil


1 stick lemongrass, roughly chopped
Small knob ginger, roughly chopped
5 cloves garlic
3 green chilli
1 ½ bunches coriander
1 tbsp. fish sauce


In a food processor, thoroughly blitz together all the paste ingredients until smooth and fragrant. In a pan with a good splash of oil, fry the chicken pieces until cooked through. Add a 1/3 of the paste, pour in the coconut milk, then simmer for 5 mins. Once simmered, add the zucchini, snow peas and cook for 2 mins. Toss through the noodles and serve.

Store the remaining paste in an airtight container in the fridge.

Serves 4

Thai Green Curry