Thai Green Curry

There’s nothing like a good curry to settle into a comfortable evening. Let your wanderlust run wild with this authentic Thai delight. Fragrant, savoury and downright delicious.

Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 people
Calories 430 kcal


Curry Paste

  • 1 1/4 bunch Thai Basil
  • 2 Clove Garlic
  • 1/4 pcs Red Onion
  • 1 Stalk Lemongrass
  • 1 1/2 Pieces Green Chili
  • 1/4 bunch Coriander
  • 1 tbsp Fish Sauce
  • 1 tbsp Cumin
  • 375 g Chicken Breast
  • 200g Shitake Mushroom
  • 165 ml Coconut Milk
  • 150 ml Chicken Stock
  • 2 Kaffir Lime Leaves
  • 100 g Snow Peas
  • 1 Cup Jasmine Rice
  • 1 tbsp Vegetable Oil


  1. 1. Cook rice in a saucepan by adding rice and 1 cup of water over medium heat. Cook covered for 15 mins or until rice is cooked through.

     2. Add basil, garlic, red onion, chopped lemon grass, green chili, coriander, fish sauce and cumin in a blender and blitz until a thick paste is formed.

     3. Heat oil in a saucepan on medium heat and sauté the mushroom until it turns brown.

     4. Add sliced chicken strips to the saucepan and cook until lightly browned.

     5. Add chicken stock and bring to a boil. Remove any floating scum on the surface.

     6. Add coconut milk, kaffir lime leaves and curry paste. Let it simmer for 10 -12 minutes.

    7. Add snow peas and cook for a minute

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