Green Curry Chicken

Prep Time

15 minutes

Prep Notes

This is my favourite version of Green Curry Chicken and is made extra yummy by using coconut cream rather than milk. If you can get it, I suggest using the Ayam brand of green curry paste.

Cooking Time

15 minutes


Serves 4


  • 2 tsp coconut oil
  • 2 shallots
  • 1 large bunch coriander
  • 2-3 tbsp green curry paste (depending on how spicy you like it!)
  • 4 chicken thighs, skinless and boneless
  • 2 cans coconut cream, 160ml each
  • 1 pack green beans, about 180g
  • 1 pack baby corn, about 175g


  1. Cut the chicken thighs into bite size pieces removing any excess fat, season with salt and pepper.
  2. Dice the shallot.
  3. Finely cut the coriander stems and put aside. Then finely cut the coriander leaves.
  4. Rinse, top and tail the green beans.
  5. Cut the baby corns in half lenghtwise.
  6. Heat 2 tsp coconut oil in a wok on medium heat, and when melted, add the shallot and coriander stems. Sauté for about two minutes.
  7. Add the curry paste mixing the shallot and stems into it and sauté for a further two minutes.
  8. Add the chicken thighs making sure they are well coated in the mixture. Cook for about 4 minutes, stirring regularly.
  9. Add the coconut cream, mix well and cover with lid. Cook on a medium simmer for 2 minutes.
  10. Add the corn and green beans, cover and cook for a further five minutes or until the green beans are soft.
  11. Sprinkle with coriander leaves and serve.


I serve this with Coconut Cauliflower Rice which is on the recipes page. Enjoy!