Thai Green Chicken Curry Recipe

Thai Green Chicken Curry


  • 2 tbsp
    Thai green curry paste
  • 1 medium (150g)
    onion, sliced
  • 400g
    chicken breast fillet, sliced
  • 3 tsp
  • 1/2 cup (125mL)
  • 1 can (375mL)
    CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
  • 1 tsp
  • 1 cup (100g)
    beans, sliced
  • 1 (120g)
    zucchini, chopped
  • 1/2 cup (60g)
    frozen peas

How to Cook

Prep Time: 15 minutes | Cooking Time: 10 minutes
  1. Heat curry paste in a wok or large frying pan over medium heat. Add onion and chicken and cook 2 minutes, stirring.

  2. Blend cornflour with 1 tbsp water; add to wok with remaining water, Light & Creamy Coconut Flavoured Evaporated Milk and MAGGI Fish Sauce; bring to the boil.

  3. Add beans, zucchini and peas; bring to the boil; simmer 3 minutes. Sprinkle with coriander; if desired serve with rice.



Average Qty Per Serve Qty Per 100g
Energy 1031kj 293.8kj
Weight 351.0g 100g
Protein TOTAL 32.9g 9.3g
Fat TOTAL 4.5g 1.3g
- Saturated Fats 1.8g 0.5g
Carbohydrates TOTAL 17.0g 4.8g
- Sugars 13.8g 3.9g
Sodium 371.0mg 105.6mg
Dietary Fibre 3.0g 0.8g
Calcium 314.3mg 89.5mg