Thai Green Curry To Die For

February 13, 2012

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Thai Green Curry to die for

Thai Green Curry To Die For

Ok, I am a man and I have been single for a while, so I thought it would be a good idea to add some of my favourite recipes to the site and if anyone has any easy recipes to add, please send them over – I’ll try them and add the good ones to the site.

So my first recipe is Thai Green Curry to Die For and believe me, the first time I tried this I was amazed. It’s a great recipe because once you have the ingredients, it’s quick and easy to cook. I have used this recipe several times to entertain potential partners with and they loved it.


Chicken breasts – enough for two people

Oil – I use olive oil, but you can use any you like.

1 fresh lime

1 bunch of coriander chopped into small pieces

1 bunch of spring onions chopped into small pieces

1 tablespoon fish sauce

1 tin coconut milk

1 green chilli – you can leave this out if you don’t like spicy food or add more if you like.


If you remember, you can marinade the chicken pieces in the juice from the lime for a few hours in the fridge.

However, if like me, you forget or don’t have time you can just follow the method for adding the lime below.


  • Dice the chicken breasts into bite size pieces
  • Heat a wok or deep frying pan until the oil is hot and then add the chicken
  • Cook the chicken for a few minutes on a high heat until the meat is slightly browned then add the green chilli for a minute or so. Keep moving the mixture around with a wooden spoon or spatula so it doesn’t stick to the pan.
  • Once the chicken is browned and the chilli has been added pour in the tin of coconut milk and bring to a simmer.
  • Add half the chopped coriander and half of the chopped spring onions
  • Add the fish sauce
  • Add the juice from one lime unless you marinated the chicken in lime as mentioned above
  • Simmer the mixture for at least 5 minutes.

I prefer to simmer this mixture on a fairly high heat without a lid on the pan until the coconut milk thickens into a creamy sauce.

Once you are happy with the consistency, add some more of the coriander and spring onions. You can add all the remaining coriander and spring onions or just add to your taste. These should be added 1 – 2 minutes before you are ready to serve it up.

Serve with basmati rice or rice of your preference.

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{ 2 comments… read them below or add one }

Krishnadas March 14, 2012 at 8:01 am

2 Questions Pls.

How can we cook the chicken in high heat without adding water. if you use high heat in oil won’t it burn ?
Why fish sauce in chicken what difference will it make ( How can we make a Fish sauce )


Ianadmin March 31, 2012 at 11:19 am

Personally I add olive oil to a pan and heat it up until the faintest traces of smoke appear – this ensures that the chicken won’t stick. Once the pan is heated up, I add the chicken but keep stirring it with a wooden spatula or similar. Once the chicken has been in the pan for about 30 seconds, it will release it’s own juices into the oil, which stops is burning – keep moving the chicken every 10 – 15 seconds to ensure it doesn’t burn. Hope this helps.

You can buy bottles of fish sauce from your local supermarket – look in the oriental section.


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