Johns' Green Chicken Thai Curry Recipe

Johns' Green Chicken Thai Curry / Karen E Photography (p)

Jackie Cameron
John did a Thai cooking course in the late 90s with Christina Martin, who trained me. He enjoyed cooking and eating Thai food so I have included his Thai Green-Chicken-Curry recipe.
— Jackie Cameron

Johns' Green Chicken Thai Curry

Serves 4


  • 30 ml Olive Oil
  • 30 ml Thai Green Curry Paste
  • 1 large Green Chilli, sliced
  • 750 gr Chicken Breast, cut into strips
  • 400 gr Sweet Potato, peeled and finely diced
  • 12 gr Fresh Ginger, grated
  • 1 tin Coconut Milk
  • 100 gr Fresh Green Bean, cut in half
  • 100 gr Green Pepper, cut into strips
  • 30 ml Fish Sauce


  1. Heat the olive oil in a wok or heavy based pot.
  2. Stir in the curry paste and chilli and fry for a few minutes.
  3. Sear the chicken, about 5 minutes, do not brown.
  4. Add the sweet potato, ginger and coconut milk and bring to a simmer.
  5. Add the green beans, green pepper and fish sauce and allow to simmer for 10-15 minutes, until the chicken is cooked.
  6. Season well with freshly ground black pepper and ORYX salt.
  7. Serve with your choice of noodles or rice and lots of fresh coriander.