Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Thai Green Curry

The beauty of Thai curries is that they’re typically knocked up in minimal time. This one should take you 20 minutes and that includes making your own paste. If you choose to use a shop bought paste, the ingredients list for the recipe is minimal. 


Serves: 4

Prep: 10 minutes
Cooking: 15  minutes
Total: 25 minutes

Difficulty: moderate


700g chicken breasts cut into strips
1 tbsp ground nut oil
4 tbsp of the below green Thai curry paste or 2-4 tbsp shop bought (it tends to be hotter!)
2 tsp brown sugar
1 tbsp soy sauce
400ml coconut milk
250g veg – baby corn, green beans, sugar snaps and mange tout work well

Green Curry Paste
3-4 green chillies, de-seeded
1 shallot, or half a small onion roughly chopped
10cm ginger, peeled and chopped
2 garlic cloves
30g fresh coriander
2 lemongrass stalks chopped
1 lime, zest and juice
8 kaffir lime leaves, torn into pieces
1 tbsp ground coriander
1 tsp ground cumin
2 tsp fish sauce
1 tbsp groundnut oil


Whizz together the paste ingredients in a bullet or blender.

Heat the oil in a pan and add the paste. Let it sizzle for a couple of minutes (without it burning) and add the sugar, soy and coconut milk.

Stir and bring to a simmer then add the chicken.

Cook for 8 minutes then add the veg to the pan. Cook for 3 minutes abs serve with fresh Thai basil and/or coriander.


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