Chicken Curry

2 servings
25 min

This thai chicken curry recipe is quick to make. That’s because we use a bottled green curry paste.

Up until I learned the secret to cooking mushrooms, I would keep adding fat to pan because it would just soak in! Do you do that to?Just cut the mushrooms up (quarters or slices) and put them into a cold teflon pan. Turn the heat to medium.

Stir until brown and add a touch of oil or butter to finish. The fat will coat the mushrooms instead of soaking in and add flavour.

The sauce uses coconut milk as the base but we add in a bouillon cube for more chicken flavour in the dish.

Let it reduce and thicken, then add the chicken.

You can use whatever crunchy veggies you have on hand. Our preference is mini corn, sweet peas, and bamboo shoots. Red pepper is also a nice addition if you have some.Jasmine rice is our favourite for this recipe. Cook it according to package directions.

When it comes to presentation, we’re more ‘how fast can we get it on the plate to eat‘ than taking the time to make it look pretty! However, with a pre-made green curry, canned and frozen ingredients, there’s plenty of time to shape the rice into a nice rounded mound.

Spoon on all the rest of the ingredients with the sauce and it’s ready to serve. You won’t want to eat this with chopsticks because you’ll want to get every drop of the green thai curry coconut sauce, but they do take the presentation up a notch icon

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Recipe details
  • 2  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 150 grams chicken cut into small pieces
  • 1 tsp tamari sauce
  • 2 tsp grapeseed oil
  • 2-4 tbsp green curry paste
  • 1 can canned coconut milk, 400 ml
  • 1-2 tsp fish sauce
  • 1 cup mushrooms, quartered or sliced
  • 1 can canned mini corn, 398 ml
  • 1/2 cup frozen peas, thawed
  • 1/2 diced red pepper (optional)
  • 300 grams cooked rice
  • 1/2 cup Thai basil (optional)

Start mushrooms in a cold teflon pan in medium heat. Cook stirring occasionally until brown. Add a touch of oil or butter, stir to combine. Remove temporarily from pan to a bowl.
Heat oil and curry paste together in a large skillet over medium heat. Stir constantly for about 1 minute.
Add coconut milk, fish sauce and bouillion cube. Stir to mix, then let the sauce simmer to reduce it until the sauce no longer looks runny.
Add the chicken pieces and stir into the sauce. Once the chicken is about half way done, add the vegetables and mushrooms and toss to mix.
When the chicken is done, turn off the heat and stir in Thai basil. Serve immediately on top of rice.
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