Thai Green Chicken Curry

Serves 4


  •  1 small onion
  • 1 tsp crushed garlic
  • 1 tbsp vegetable oil
  • 4 tsp green Thai curry paste
  • 4 cardamom seeds
  • 6 whole cloves
  • 4 chicken breasts,cut into bite size pieces
  • 1 red pepper sliced into thick cubes
  • 100g cashew nuts
  • 400ml can coconut milk
  • 20g fresh coriander(to garnish)
  • 50g dried mango strips



  1. In a wok or pot heat the oil for a couple of minutes .
  2. Add the chopped onion and garlic.
  3. Fry for 3-5 mins, until soft and translucent.
  4. Stir in the curry paste and cook for 1 min, stirring all the time.
  5. Add chicken pieces and red peppers and stir until they are coated.
  6. Add the cardamom, cloves and coconut milk.
  7. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked.
  8. Stir the curry a few times while it cooks.
  9. As the chicken is cooking, chop the coriander very roughly.
  10. Taste the curry and adjust the flavours with salt, curry etc.
  11. Add the cashew nuts.
  12. Serve with basmati rice which has some cumin seeds drizzled in for flavour and top with the coriander and dried mango strips for colour.



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