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Thai Green Coconut Curry with Chicken over Fragrant Rice


(serves 4-6)

1 lb raw chicken, cut into small pieces

1/4 lb sweet peas

8 oz crimini or oyster mushrooms

4 medium carrots, sliced thinly

1 small onion, sliced into strips

1 can baby corn, drained and chopped

1 can coconut milk

2 c reduced sodium or homemade chicken broth

1/2 c basil, chopped in ribbons (use Thai basil if you can find it)

1/4 c cilantro, roughly chopped

Salt and black pepper to taste

Olive oil for sauteing

2-6 tbs green curry paste (store bought, or see my recipe below)

White rice, basmati rice or jasmine rice to serve with curry (3-4 c cooked)



In a large, deep saute pan or large stock pot, saute carrots and onions in olive oil over medium high heat. Add corn, then sweet peas and mushrooms. Add salt and pepper as needed. Add curry paste (to taste, I used 6 tbs and would have liked it spicier) and then add coconut milk and broth. Taste at this point and add more paste, or salt and pepper as needed. Next add chicken and simmer on low while chicken poaches and sauce reduces slightly.


Serve over rice with limes, cilantro and basil as garnish.