Simple Thai Chicken Curry Recipe

Name: Simple Thai Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams chicken breasts; 1 Medium onion, diced; 4 tbsp Green Thai curry paste; 250 grams mushrooms, sliced; 350 grams baby marrow, sliced into wheels; 4 clove garlic cloves, crushed; 1 chicken stock; 3 tbsp chicken spice; 1 can coconut cream; 2 tbsp butter; 1 packages Pad Thai Noodles (optional)

Servings: persons

500 grams chicken breasts
1 Medium onion, diced
4 tbsp Green Thai curry paste
250 grams mushrooms, sliced
350 grams baby marrow, sliced into wheels
4 clove garlic cloves, crushed
1 chicken stock
3 tbsp chicken spice
1 can coconut cream
2 tbsp butter
1 packages Pad Thai Noodles (optional)

1
Cut the chicken into strips, spice with chicken spice, and set aside
2
Heat the butter, and fry the onions, garlic, until translucent
3
Add the mushrooms and chicken, and fry until chicken is no longer pink (about 5-10mins).
4
Add the baby marrow, chicken stock, Thai green curry paste, and coconut cream, and bring to boil.
5
(You can reduce the amount of curry paste, depending on how hot you enjoy your food).
6
Reduce heat, and simmer for about 15-20mins on low heat, stirring regularly.
7
If need be, extra curry paste can be added for a stronger flavour
8
Remove from heat and serve on a bed of Pad Thai Noodles

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 500 grams chicken breasts, 1 Medium onion, diced, 4 tbsp Green Thai curry paste, 250 grams mushrooms, sliced, and more.

Yes, Simple Thai Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Simple Thai Chicken Curry

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