Thai Green Curry

By Schuzelle  , ,     ,

October 9, 2015

Thai Green Curry. The most delicious curry you will ever have without the added carbohydrates!

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 Servings


2 T of olive oil

4 free-range chicken breasts, boneless and skin off cut into chunks

3/4 onion chopped

1/2 green pepper chopped

1/2 yellow pepper chopped

1/2 red pepper chopped

1 1/2 cup of sliced mushrooms

6 small baby marrows thinly sliced

150 ml water

1 T of green curry paste or panang curry paste

1 tsp of crushed garlic

1 x 400ml can coconut cream

1 tsp of salt

1 tsp of black pepper


1Cut the onion, peppers and mushrooms in thin slices.

2Chop the chicken breasts into chunks of 1,5cm x 1,5cm.

3Heat a frying pan to medium-high heat and pour in the olive oil.

4Stir fry the onion, peppers, mushrooms and chicken for 5 Minutes.

5Cut the baby marrow into thin slices.

6Add the coconut cream, water, curry paste, salt, pepper, garlic and baby marrows to the frying pan.

7Simmer for 20 Minutes on low to medium heat.

8Remove from the heat and serve with cauliflower rice.


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