The succulent chicken thighs and aubergine chunks in this dish absorb the exotic Thai flavours wonderfully. The Thai Green Paste which is traditionally made by pounding down a huge variety of ingredients in a pestle and mortar brings a fabulous aroma to the kitchen whilst cooking. Thai curries are always made from pastes and either coconut milk or water. If you prefer a stronger flavour, reduce the amount of coconut milk used in the recipe or use a non-light version. 

Cook our delicious Thai Green Curry in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Thai Green Curry. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Garlic Coconut Paste pot, a Thai Green Paste pot and a Thai Green Garnish pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Thai Green Curry in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Garlic Coconut Paste
  • Thai Green Paste
  • Thai Green Garnish

Your shopping list:

chicken thigh fillets
tin light coconut milk
jasmine rice
pepper (green or red)
baby corn(optional)
lime (optional)

Our 20 minute recipe

  • 1.

    Cook the rice

    Cook the rice according to pack instructions.

  • 2.

    Meanwhile, start the curry

    Heat a little oil in pan over high heat and then fry the chicken and the aubergine for 3 mins. 

    Add the GARLIC COCONUT PASTE and mix well. 

    Stir in the THAI GREEN PASTE, fry for 1 min, and then add the green pepper to the pan.

  • 3.

    Add the coconut milk

    Turn the heat down to low and add the coconut milk.

    Stir in the THAI GREEN GARNISH and cook for 5-6 mins.

    Add the baby corn (if using) and cook for 2 more mins.

  • 4.


    Serve the curry over rice with a squeeze of lime over it all (if using).


Thai Green Curry Reviews

BASED ON reviews

Francheska - Jan 17, 2020

Didn't really like this - didn't taste like a thai green curry and I don't think the aubergine worked. I used quorn instead of chicken.

Donna - Jan 05, 2020

I did not like this at all, was really weird tasting not like a Thai curry I know or usually make, the final garnish was also weird crunchy just not right. I will not have this one again hoping for better I my next choice of meal

Chris - Dec 09, 2019

Firm favourite in our gaff. Not as hot as a green curry in actual Thailand but still pretty close. We used baby corn and mange tout. Could do with more lemongrass but overall a tasty, easy to cook meal.

Jun Wei - Dec 09, 2019

I personally think that the recipe is better with regular coconut milk instead of light. End product will be thicker and more fragrant. Overall, really good recipe and quite authentic as well!

Mandeep - Dec 09, 2019

This was so delicious and I normally cook Thai curries from fresh. Next time I would add some fresh red chilli for more heat.

Justine - Dec 09, 2019

Easy to cook but not the most flavoursome curry I have made

Kimberley - Dec 05, 2019

Absolutely delicious!!

Gill - Dec 04, 2019

This was really lovely. Very tasty and creamy.

Gill - Dec 04, 2019

A really tasty dish. Very creamy with a bit of a kick.

Jeanette - Dec 04, 2019

Love this!

Eleanor - Dec 03, 2019

Weird taste, not recognisable as green curry!

Nicola - Dec 03, 2019

Fantastic flavours. Cooked in casserole for 40 minutes with bone in chicken thighs and was delicious

Sarah-Jane - Dec 03, 2019


Sophie - Dec 02, 2019

Would recommend leaving the aubergine till the last step as it just went mooshy and wasn’t great! Otherwise awesome meal!

Andrew - Dec 02, 2019

Really well balanced flavour and delicious

Tim - Dec 02, 2019

Very tasty

Phil - Dec 01, 2019


Melissa - Dec 01, 2019

Really tasty. Wouldn't get it again but it was still really nice

Jennifer - Dec 01, 2019

Very creamy loved it

Sue - Nov 28, 2019

Absolutely beautiful! Did thicken the sauce and added half a chilli too.

Nic - Nov 28, 2019

Easy, authentic (but not too spicy) & divine!

Ian - Nov 27, 2019

Simple to prepare and cook. Very tasty

Christine - Nov 27, 2019

Was ok preferred the red curry.

Christine - Nov 27, 2019

Was ok preferred the red curry.

Malgorzata - Nov 26, 2019

Love Thai food

Malgorzata - Nov 26, 2019

Love it

Adey - Nov 26, 2019


Kristina - Nov 25, 2019

Love it I made it with tofu and it was delicious

Emma - Nov 25, 2019

Delicious, easy and adaptable

Bob - Nov 25, 2019

Delicious, inexpensive, and easy to make. This will be another regular for us.

ALAN - Nov 25, 2019

Really nice Thai green always like to add extra chillies for extra heat. One of the best home made I have tasted.

Emma - Nov 25, 2019


Laura - Nov 23, 2019

Lovely curry!! Was dubious as I love my own thai curry but this was really good!!

Barbara - Nov 23, 2019

Delicious that’s all I can say ????

Shwetha - Nov 21, 2019

So delicious. Added some extra tender-stem broccoli and mange tout which worked perfectly. A really hearty, warming meal.

Celine - Nov 21, 2019


Andrew - Nov 21, 2019

The spices are fantastic in this.

Lee - Nov 20, 2019

I have made tastier ones

Simon - Nov 19, 2019

Surprisingly awesome

S J - Nov 19, 2019

No my favourite. But not awful

Angela - Nov 18, 2019

Delicious. Yet another winner. Added fresh ginger and fried off the chicken and aubergine in chilli oil. As with most of these recipes the sauce needs cooking out so it comes together and thickens; and doesn’t taste grainy from the pastes and garnish. Really yummy and as nice as any green curry I’ve had from a Thai restaurant

Lindsey - Nov 18, 2019

Lovely and tasty

Paula - Nov 17, 2019


Paula - Nov 17, 2019


Sarah - Nov 17, 2019

This was delicious. I’d ordered a Thai green curry from my local take out but this was so much more flavoursome and fresher tasting. Really enjoyed the flavours and freshness of the end result.

Andrew - Nov 17, 2019

Whole thing left a puddle of fat on the top. Inedible.

Steve - Nov 17, 2019


Graham - Nov 16, 2019

It’s as good as you buy in a Thai Resturant

Graham - Nov 16, 2019

Oh my these are all good!!

Catherine - Nov 15, 2019

Really delicious- used a full aubergine and didn't have light coconut milk so used full cream and this was great.


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