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Green Chicken Curry

Updated: Apr 2, 2020

Green is the hottest type of curry paste; to take this chicken recipe down a notch, try a red Thai curry paste, which is considered 'medium' or a yellow curry paste being 'mild'

Ready In: 30mins

Serves: 4


  • 2 tbs olive oil

  • 450g chicken breast,diced

  • 1 bunch of green shallots, sliced (for low FODMAP, discard white part of shallot and use the green part only)

  • 1 400ml can lite coconut milk

  • 2 tablespoons Thai green curry paste

  • 1 tablespoon fish sauce

  • 1 large thinly sliced capsicum

  • 2 large sliced carrots

  • 1½ cups fresh snow peas or broccolini

  • 1/22 cup fresh green beans

  • ¼ cup chopped fresh basil

  • 1 tablespoon lime juice (or 3-4 kaffir leaves, finely chopped)


Step 1. Heat olive oil in a large pan over medium-high heat. Add chicken and shallots and cook, stirring, until the chicken is cooked through and no longer pink, roughly 5 to 6 minutes. Transfer to a plate leaving reminding juices in pan

Step 2. Add lite coconut milk, curry paste, fish sauce, and all vegetables to the pan and cook, stirring, for a couple of minutes. Bring it to a simmer. Reduce heat to medium, cover, and cook, stirring once or twice, until the vegetables are tender, this usually takes 5 to 6 minutes

Step 3. Return the chicken and any juices to the pan and cook until heated through, around 2 minutes more. Remove from heat and stir in basil and lime juice and serve with either rice or on its own

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