top of page

Thai chicken curry

Lots of flavour in this dish, and nutritious ingredients to make it even better! You can use any vegetables really, depending on what you've got kicking around in the fridge so if you haven't got squash or brocolli, it doesn't matter! In this picture I used mange tout! This makes a great meal - either weekend or week day!

Ingredients (serves 4):

  • 1 tbsp light olive oil or rapeseed oil

  • 1 chopped onion

  • 2-3 crushed garlic cloves

  • 1 small butternut squash, peeled, deseeded and cut into cubes (or use pre-chopped or frozen too)

  • 1 tsp turmeric

  • 2 tbsp ready made thai curry paste

  • 400 ml light coconut milk

  • 250ml chicken stock (or half a stock cube in 250ml boiling water)

  • 300-400g of chicken breast cut into chunks

  • 1 head of brocolli chopped into florets (approx 300g)

  • Salt and pepper to season

  • Juice of 1 lime

  • 2 tsp fish sauce

  • To serve: either rice, or egg noodles depending on your preference


  • Heat the oil in a frying pan over a medium heat and fry the onion, garlic and squash for a few minutes

  • Add the turmeric and curry paste, stir and cook for a minute

  • Add the coconut milk and stock, bring to the boil and then leave to simmer for 10 minutes

  • Add the chicken and broccoli and cook for 5 minutes or until the chicken is cooked through

  • Season with the salt, pepper, fish sauce and lime juice according to your taste

  • Cook the rice or noodles and serve up with the curry!


Credit: Anita Bean

23 views0 comments


bottom of page