Gavin King.

'No Chef Needed' Recipes / blog

Thai Green Curry

Picture Isn’t mine – but it sometimes looks like that (on a good day)


Per Serving:

Estimated Calories: 619
Protein: 61g
Carbs: 19g
Fat: 25g

Rough Cost: £1.97 (Aldi)

Thai Green Chicken Curry – Serves 4


500g Chicken breast
2 Cloves Garlic – Crushed
1 Medium Red Onion – Thinly Chopped
600g of your chosen mixed veg chopped into small pieces – I go for Red pepper, mushrooms, broccoli, cauliflower and courgette.
1 tin(240g drained) kidney beans
1 tin (400g)Coconut milk
1 tsp Green curry paste
200ml veg stock (boiling water and stock cube – I use kallo)
2 tsp coconut oil for frying


1. Place the coconut oil into a wok on a medium heat until melted, then add the onions garlic and chicken. Stir for 5 minutes until the chicken is cooked and the onions are golden brown – note that woks keep the heat so turn it down if the ingredients start to burn.

2. Pour the coconut milk and veg stock into the wok and bring to the boil whilst adding the curry paste. Once the liquid is boiling add all other ingredients and bring to the boil once again.

3. Turn the heat down and simmer for 15 minutes or until the ingredients are soft, take off heat and wait 5 minutes until serving (unless you want a burnt mouth)

No doubt you could find a more in depth recipe on Google but for me this is a quick and easy way of cooking for 4 as well as in taking good fats, protein and veggies. If you want to add some carbs to it use basmati rice or try my homemade onion bhajis (coming soon)