This Green Chicken Curry recipe is for those who like their curries with a spicy kick! Using a good-quality store-bought green curry paste with a few simple seasonings allows you to prepare a delicious curry at home in 15 minutes – much faster (and healthier) than ordering takeaway! Add whatever vegetables you think sound good; here I’ve gone with zucchini (courgette), cherry tomatoes and sugar snap peas. I like to serve this dish over a bed of steamed rice, which helps to balance the flavours of the spicy sauce.
Chicken Green Curry is best cooked and eaten immediately. Cut the chicken and vegetables in advance and store them separately, refrigerated in airtight containers for up to 2 days to help speed up your meal preparation.
Chicken Green Curry leftovers can be refrigerated for up to 3 days in an airtight container. Reheat in the microwave until piping hot. Green curry can be frozen for up to 2 months; however, its texture may change and become a little grainy as it thaws. Thaw in the fridge overnight before reheating in the microwave until piping hot.
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Amy says:
So simple, yet packed with flavour! I prefer it a bit saucier, so next time I’ll add an extra half tablespoon of curry paste and use the whole can of coconut milk. I also browned the chicken before adding it to the slow cooker, then tossed in broccolini, beans, and zucchini about an hour before serving. Highly recommend – great job on the recipe! 😊
Nicole says:
Thanks so much for sharing this feedback and your tweaks. I loved hearing how you served it. Thanks also for the rating! Nic x
Jemma says:
This is such a quick and easy recipe and my family all love it! I use coconut cream instead of coconut milk to make it a bit thicker.
Nicole says:
Hi Jemma, so glad you like it. I can imagine how lush it tastes with coconut cream … yum! Nic x
Jill Davis says:
Made this today, so easy to make and tastes fantastic! Thanks again for another wonderful recipe for a cooking novice!
bridgetbrasser says:
Another brilliant, quick, nutritious and delicious family meal 🙂
Sheridan Wakefield says:
We had this for dinner tonight and it is definitely the best green curry I have had. The brown sugar and lime juice adds a delicious sweetness! We used the veg you suggested and they were perfect, sugar snap peas were still nice and crunchy! Used Ayam Green Curry paste and halved the amount and it was the perfect hint of spice for me and our 10 year old. Such a quick and delicious meal. Thank you, Nic!