Thai Green Curry with Thai Taste

Thai Green Curry with Thai Taste

Since moving in with my boyfriend a couple of months ago, we’ve been enjoying trying to cook different foods. Living alone, I always opted for something easy but now there’s two of us, it seems much more worth while making a bit of extra effort.

Our current favourite has been this Quinoa and Chicken recipe.

I was recently sent some products from Thai Taste and for my boyfriends birthday, I decided to have a go at making a Thai Green Curry. I’ve only ever made it before with a sauce in the jar, so this is a little adventurous for me. I used a recipe from the Thai Taste website, but just swapped out the prawns for chicken and used rice vermicelli noodle nests instead of rice.

Thai Green Curry with Thai Taste


  • Dash of vegetable oil.
  • Two chicken breasts.
  • 2 spring onions.
  • 200ml coconut milk.
  • 1 tablespoon Thai curry paste.
  • 1 teaspoon fish sauce.
  • 1 teaspoon palm sugar.
  • 4 baby corn.
  • Half a bell-pepper.
  • 25g Mange Tout.
  • 2 rice vermicelli noodle nests.


First, I diced the chicken and fried it in a dash of oil for a few minutes.

While that was frying, I fried the diced spring onions in a pan for 30 seconds and then added a tablespoon of coconut milk and the curry paste.

I stirred for a minute and then added the rest of the coconut milk, fish sauce, and the palm sugar.

I boiled some water in the kettle and poured the boiling water over the two rice vermicelli noodle nests in a bowl and left it to cook.

After stirring for a few minutes, I tasted it and decided to add a bit more curry paste as it wasn’t very hot. Then I added the corn and pepper. After simmering for around 4-5 minutes, I added the cooked diced chicken and mange tout.

After around 4 minutes, I served it.

Here is the result:

Thai Green Curry with Thai Taste

Thai Green Curry with Thai Taste

Thai Green Curry with Thai Taste

Thai Green Curry with Thai Taste

Thai Green Curry with Thai Taste

Thai Green Curry with Thai Taste



  1. September 23, 2017 / 4:33 am

    Oh yum, it looks delicious! 🙂 We’ve been having a lot of stir fries lately as they are so quick and easy to do. Difficult finding a sauce the boys enjoy though, ha! I haven’t tried green curry in a while, might give it a go! 🙂
    Mica recently posted…Maxi Dresses, Denim Jacket and Silver Mini MACMy Profile

  2. September 23, 2017 / 4:27 pm

    I’ll give you a tip when cooking with chicken, for Asian cuisine. Marinate 1 tsp baking soda with chicken cubes, let it sits for 15 minutes and then rinse. Marinate the chicken cubes however you usually do and then cook. You’ll notice the silky texture with chicken cubes, that’s why when you order Chinese stirfry the chicken and beef have a very silky and soft textures.
    Shireen L. Platt recently posted…THE SKINCARE EDITION: [Klairs] Freshly Juiced Vitamin E MaskMy Profile

  3. October 12, 2017 / 1:28 pm

    I love Thai Green Curry!! This looks like a really easy-to-follow recipe! Now I want curry!

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