Chicken green curry recipe

Easy, throw together curry dish to keep you warm and full during the winter months.


1 tbsp oil
1 onion, sliced
1/4 cup green curry paste
1 cup chicken stock
400ml can coconut milk
2 cups barbecued chicken, shredded
1/2 cup broccoli florets
1/2 cup pumpkin, cubed
1/4 cup coriander leaves
Cashews, roughly cut
Rice, to serve


Heat oil in a large saucepan on high. Cook onion for 2-3 minutes, until tender. Blend in curry paste and cook for 1 minute until fragrant. Stir in stock and coconut milk. Bring to the boil and reduce heat to simmer, covered for 10 minutes. Stir in chicken, broccoli and pumpkin. Simmer, uncovered for a further 2-3 minutes, until pumpkin softens. Remove from heat.


Stir through coriander leaves and cashews and serve with rice.

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