Kidspot Kitchen

Kidspot Kitchen

Thai green chicken curry recipe

This Thai green chicken curry recipe created for Kidspot. Packed full of vegetables and full of spicy thai flavours, it is simple to make and as fast as ordering takeaway.



  • 1 tbsp peanut oil
  • 500g chicken thigh fillets, cubed
  • 3 tbsp green curry paste
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 cups water
  • 2 baby eggplants, sliced
  • 6 baby corn
  • 12 green beans
  • 1 red capsicum, de-ribbed and sliced
  • 2 red chillies, sliced
  • 1 can (400ml) coconut cream
  • 1 cup bean sprouts


Heat peanut oil in a saucepan and fry curry paste for 1 minute to release flavours.

Add chicken and seal the meat.

Pour in coconut cream and 2 cups of water.

Add fish sauce and brown sugar and stir in.

Bring to the boil and add all vegetables except for bean sprouts.

Reduce heat and simmer for 15-20 mins.

Stir in bean sprouts just before serving with steamed jasmine rice.


  • Full of fresh vegetables, this curry really packs a flavourful punch.
  • You can make this recipe in the same time it would take you to order and collect takeaway - and it's so much healthier!
  • If your children are having this Green chicken curry, you may like to omit the red chillies, remove a portion from the pot to serve to them, and then add a teaspoon of crushed chillies for the adults.
  • Take care when frying the curry paste, especially if your kids are around. It can definitely take your breath away and often makes me sneeze a few times as all the aromatics are released.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.