One-pot Thai Green Chicken Curry Recipe

Thai Green Chicken Curry one-pot recipe

Light and tasty, this one-pot meal is full of flavour and will be on your table in just 30 minutes.

Prep time: 5 minutes

Cook time: 25 minutes

Servings: 4 people


  1. Heat a medium-sized pan over a high heat, add the green curry paste and fry for 30 seconds until fragrant.
  2. Add the coconut milk, half fill the empty tin with freshly boiled water and add to the pan.
  3. Bring to the boil, then reduce the heat to a gentle simmer.
  4. Add the aubergine, cook for 3 minutes before adding the chicken.
  5. Cover the pan and cook for a further 10 minutes, or until the aubergine is very tender and the chicken cooked through with no pink remaining. Remove from the heat.
  6. Stir the rice noodles into the sauce, breaking them up gently with a fork, season with salt and black pepper, then ladle into bowls and serve.


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