Ken's Spicy Curry Chicken

Ken's Spicy Curry Chicken


74 people made this

About this recipe: This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As a bonus, you can make it all in one pot, so it's easy to clean up afterwards.


Serves: 6 

  • 2 x 440ml cans coconut milk
  • 2 tablespoons green curry paste
  • 2/3 cup (160ml) chicken stock
  • 250g can sliced water chestnuts, drained
  • 250g can sliced bamboo shoots, drained
  • 1 green capsicum, diced
  • 1 cup sliced fresh mushrooms
  • 3 boneless skinless chicken breasts, cut into 2.5cm pieces
  • 3 tablespoons (45ml) fish sauce
  • 1/4 cup chopped fresh Thai basil

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
  2. Stir in chicken broth, water chestnuts, bamboo shoots, capsicum, mushrooms and chicken. Add fish sauce and basil and simmer for 10 minutes, or until chicken is cooked, yet still tender.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate