Gluten and Dairy Free Thai Green Chicken Curry

serves / makes 4


  • 250g rice, boiled per instructions on packet
  • 500g chicken breast, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground lemon grass
  • 2-3 tablespoons Green Thai curry paste
  • 400ml coconut milk
  • 2 teaspoons lemon juice
  • salt and pepper for seasoning


  1. Heat a drizzle of olive oil in a large pan over medium heat
  2. Add the chicken pieces and cook for 5 minutes
  3. Add the onion and cook for a further 5-6 minutes
  4. Add the garlic, ginger, lemon juice, lemongrass and season
  5. Stir in the curry paste
  6. Pour in the coconut milk and bring to a simmer
  7. Simmer for 5 minutes
  8. Serve with the boiled rice

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