Thai Green Chicken Curry

Preparation info

  • Serves


    • Difficulty


Appears in

Ken Hom Cooks Thai

Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

Green curry is not the hottest of the hot and that is why it works nicely with the rather gentle taste and texture of chicken breasts. Just remember that even green curry may be electrifying to Western palates.

This is my version of a traditional quick and easy Thai dish that makes a most satisfying course.


  • 450 g (1 lb) boneless chicken breast, skinned
  • 2 teaspoons light soy sauce


Cut the chicken into 2.5 cm (1 in) chunks and combine them in a bowl with the soy sauce, rice wine, sesame oil and cornflour. Mix well and let marinate for about 20 minutes.

Heat a wok or large fry