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KEVIN'S KITCHEN Seven easy steps to the perfect Thai green chicken curry


Thai green chicken curry

Thai green chicken curry

Thai green chicken curry


  • 2 tbsp coconut oil
  • 2 chicken breasts, shredded very thinly
  • ½ green pepper, thinly sliced
  • ½ red pepper, thinly sliced
  • 2 kaffir lime leaves
  • 1 red onion, thinly sliced
  • 2 tbsp Thai green curry paste
  • 400ml coconut milk
  • 100ml chicken stock, warmed
  • 1 tbsp mango chutney
  • Fresh coriander, to serve


  1. Heat a wok with the coconut oil over a medium to high heat.
  2. Add in the finely sliced chicken and cook very quickly, for approximately 2 minutes.
  3. Next, add in the peppers and onion and cook quickly for another moment or two, still on a high heat.
  4. Add the Thai green curry paste to the pan and fry for a further minute to coat the chicken and vegetables with the paste.
  5. Pour the coconut milk into the pan and add the chicken stock, kaffir lime leaves and the mango chutney at this stage.
  6. Cover the pan with the lid and allow to simmer for 5 minutes over a medium to low heat until cooked.
  7. Serve sprinkled with freshly chopped coriander.

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