Chicken Green Curry 3 low res

Chicken Green Curry
Prep time
Cook time
Total time
Another great green curry - chicken, carrots, red and yellow peppers and baby corn - serve with cauliflower rice or just eat by itself
Serves: 2
  • 1 tbsp. Coconut Oil
  • 4 x Spring Onions (finely chopped)
  • 1 tbsp. Fresh Ginger (grated)
  • 2 x Garlic Cloves (crushed)
  • 1 tbsp. Green Thai Curry Paste
  • 250g Chicken Breast (cut into cubes)
  • 2 tsp Tamari
  • 1 x Carrot (use a potato peeler to make thin slices)
  • 1 x Red Pepper (sliced)
  • 1 x Yellow Pepper (sliced)
  • 100g Baby Corn (chopped in half)
  • 1 x 440g Coconut Milk
  • Serve with cauliflower rice, or some lovely steamed kale or just eat by itself
  1. Heat a pan with the coconut oil and add the spring onion, ginger, garlic and curry paste - cook for 1-2 mins
  2. Add the chicken and tarmari and cook for 2-3 mins
  3. Add the carrot, peppers and baby corn and coconut milk, stir well and cook for 15 mins until the chicken is cooked through
  4. Serve with some fresh lime and coriander and then eat with a big bundle of greens