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Thai green chicken curry

Serves   4
Prep time: 10 mins
Cooking time: 40 mins

Having a good Thai green chicken curry recipe on hand is a must, and this one is perfect. It’s packed with bright, fresh flavours that will have you licking your bowl.

  • Curry
  • Thai
  • Chicken
Thai green chicken curry




  • Olive oil
  • 6 boneless skinless chicken thighs, diced
  • 1 large white onion, finely diced
  • 4 cloves garlic, minced
  • 1 Tbsp freshly grated ginger
  • 4 Tbsp Thai green curry paste (check instructions on jar)
  • 1 lime zest and juice
  • 400ml tin coconut cream
  • 225g tin bamboo shoots, drained


  1. Heat a tablespoon of olive oil in a large saucepan on a low-medium heat. Add the onion and garlic and sauté for 5 minutes until soft and translucent.
  2. Add the ginger, curry paste, lime zest and juice and cook for a further 2-3 minutes.
  3. Add the chicken and cook for 6-8 minutes until starting to brown, then pour in the coconut cream, mix well and simmer gently, stirring, for 12-15 minutes until the sauce is slightly thickened.
  4. Add the bamboo shoots and stir to heat through, then serve with fluffy rice and garnish with sliced chilli and coriander leaves.
To serve:

Cooked rice

Sliced chilli

Fresh coriander leaves