Thai green chicken curry

Try this fresh curry for a healthy catering option.
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White plate with Thai green chicken curry on it
a Choose carefully Main meal
  1. Cook rice according to packet instructions.
  2. Heat oil in a wok or large saucepan, add chicken and cook for 1 to 2 minutes.
  3. Add sweet potato and curry paste and cook while stirring for 2 minutes.
  4. Pour in water and gently simmer for 5 minutes.
  5. Add remaining vegetables and continue simmering until all vegetables are tender (approximately 8 to 10 minutes).
  6. Stir in the evaporated milk and fish sauce and heat through.
  7. Serve with rice, and sprinkle coriander over the top.


  • At Step 6, take care not to boil for long as the evaporated milk can curdle / separate.
  • Any fresh or frozen vegetables can be used for this recipe, such as zucchini, peas or capsicum.
  • Choosing seasonal vegetables will help to keep the cost down and make this a year-round recipe.