Quick Eats Recipes

30 Minute Chicken Thai Green Curry | Recipe

August 10, 2018

We’ve been growing our own chillies this year and they’ve just started to reach the harvest point. Because of the hot weather we’ve got a bumper crop that keeps coming so I’ve been thinking up all sorts to try and use them. This quick mid week meal has been the star of the show so far, my 30 Minute Chicken Thai Green Curry.

To try and keep my chillies fresh, whilst making my decisions of what to make I’ve been keeping them in a brand new Sistema Freshworks* box. These are designed to be compact fridge storage containers that prolong the life of fruit and vegetables. So not only preventing unnecessary food waste, they also save you money. I’ve found ours to be really good at keeping the chillies fresher. They’ve lasted a lot longer than normal. Some I must admit we have frozen, but not all. Now for the main event, my 30 Minute Chicken Thai Green Curry.




30 Minute Chicken Thai Green Curry

A tasty and creamy curry with a kick, that will bring comfort and warmth.
Total Time 30 minutes
Servings 2
Author MissPond


  • Bunch of coriander
  • 1-2 Birdseye green chillies depending how hot you like it
  • A thumb of ginger
  • 2 tbsp fish sauce or soy if veggie/vegan
  • 4 Shallots
  • 1 clove garlic
  • 1 tbsp palm sugar
  • Juice of half a lime
  • 200 ml Coconut milk
  • 150 ml Chicken or veg stock
  • 4 Chicken thighs diced (or quorn pieces/vegan alternative)
  • 2 Red peppers sliced
  • 1 Pack of sugar snap peas
  • 1 Punnet of mushrooms
  • To serve - Jasmin rice


  1. Blend in a food processor, the shallot, ginger, garlic, corriander, birdseye chill(ies), palm sugar, lime juice and fish sauce.
  2. Start cooking the chicken thighs in one pan, when it's starting to brown add the sliced peppers, sugar snap peas and mushrooms in.
  3. In another pan get the the green curry paste simmering, when it starts to get really fragrant add in the coconut milk and stock. Bring to a gentle bubble.
  4. At this point get the rice cooking as per packet instructions (or cheat and use ready made rice and heat right at the end - your choice).
  5. Add the chicken and veg into the Thai curry pan and stir until it is coated in the sauce.
  6. Serve with the jasmin rice in bowls.

Recipe Notes

This is so easy to make veggie/vegan - I have put alternatives in the recipe text.
The key to this is cooking the sauce separately so it gets nice and thick.



Are you a Thai Green Curry fan? Would you give this a go? Let me know in the comments,


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P.S. * I was sent the Sistema Freshworks storage container for review. As ever all photos, words and opinions are my own.


  • Reply Sarah August 12, 2018 at 4:02 pm

    Sounds so easy and looks delcious! A curry has been one of my go to flavoursome meals since going veggie!

    Sarah 🙂
    Saloca in Wonderland

    • Reply MissPond August 14, 2018 at 5:13 pm

      It’s such an easy thing to make veggie as well. And very tasty too 🙂

  • Reply Chloe August 11, 2018 at 5:34 pm

    I’m so intrigued about those fridge containers – we’re really good about using up veg before it goes off, but I wonder if they would work well for salads or herbs?

    LIFE & LOVES: A Foodie Blog

    • Reply MissPond August 14, 2018 at 5:21 pm

      Yeah you can use for salads and herbs too, they have all sorts of different sizes.

  • Reply Michelle August 11, 2018 at 8:10 am

    This sounds SO easy to make! Agree that it seems like the perfect mid week dinner.
    Also, I’ve been meaning to grow some stuff at home, but I’m the worst plant mom on earth, apparently. So jealous of you growing chillies!
    P.S: love that food storage solution, we might need something similar as some of my veggies don’t last me long enough

    • Reply MissPond August 14, 2018 at 5:22 pm

      The chillies seem to have coped really well because of the hot weather! you should see the state of our lawn and the rest of the garden!!!!

  • Reply Anca August 11, 2018 at 7:30 am

    Home grown chillies! Well done! I like how the Freshworks box looks, I might get a couple. I don’t like wasting food and I don’t like keeping the veggies in their bags as it seem the go bad quicker.

    • Reply MissPond August 14, 2018 at 5:23 pm

      The bags are terrible for keeping veg in. You can get the boxes in Lakeland/Ocado/Waitrose.

  • Reply Jenny August 10, 2018 at 8:53 pm

    I can’t believe you’ve grown your own chillies! I can’t seem to grow anything this year. I love Thai Green Curry, Pinning this for later.

    • Reply MissPond August 14, 2018 at 5:24 pm

      These are the only thing that have enjoyed the heat!! Hope you enjoy the curry if you make.

  • Reply Bryanna Skye August 10, 2018 at 7:36 pm

    sounds great I will have to try a vegan version soon! love Thai soups xx

    • Reply MissPond August 14, 2018 at 5:26 pm

      It’s definitely so easy to make vegan! Just get that Tofu nice and crispy before adding to the curry sauce 🙂

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