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Thai green chicken curry

Thai green chicken curry

We’re ‘Thai’-hard fans of this classic recipe, we tend to get really ‘curried’ away with it… No regrets.

Prep Time 25 Mins
Serves 3
Skill Easy


  • 6 chicken thighs, bones and skin removed (cut into strips)
  • 1 tbsp sunflower oil
  • 2 tbsp ready-made green curry paste (shop bought)
  • 400ml tin coconut milk
  • 2 lime leaves
  • 1 tbsp granulated sugar
  • Handful green beans (trimmed)
  • Handful asparagus
  • Salt and black pepper to season
  • Handful of freshly chopped coriander


  1. Heat the oil in a pan over a high heat. When it starts to smoke, add the green curry paste and stir for a couple of minutes.
  2. Add the chicken strips and stir until coated in the paste. Continue to fry until the chicken is thoroughly cooked.
  3. Add the coconut milk, lime leaves and sugar, stir through. Bring to the boil and then reduce until the sauce thickens.
  4. Now add the green beans and asparagus. Continue to simmer for 2-3 minutes, stirring until the green beans and asparagus are tender.
  5. Serve with fragrant rice and sprinkle with fresh coriander.

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