Quick & Easy

Creamy Coconut Green Curry


A fragrant curry of vegetables and chick peas with a delicious coconut flavour

Prep time:10 mins

Cook time:10 mins

Serves: 4


  • 2 teaspoons olive oil
  • 500g chicken stirfry strips
  • 1 onion, cut into thin wedges
  • ½ cup frozen Birds Eye Sliced Green Beans
  • 2 tablespoons Five Tastes Thai Green Curry Paste
  • ½ cup chicken stock
  • 165ml coconut milk
  • 400g can Edgell Chick Peas, drained
  • 1 cup frozen Birds Eye Garden Peas
  • Fresh coriander, for garnish
  • Cooked rice, for serving


Step 1

Heat oil in a wok or frypan, add chicken strips and stir fry for 3-4 minutes or until browned and cooked through. Remove and set aside.

Step 2

Add onion and Birds Eye Sliced Green Beans to the wok and stir fry for 2 minutes. Add Five Tastes Curry Paste and cook for a further 1 minute, until fragrant.

Step 3

Stir in stock, coconut milk, Edgell Chick Peas and Birds Eye Garden Peas. Bring to the boil before returning chicken to the wok and heating through.

Step 4

Stir through coriander and serve immediately with cooked rice.

Tasty Tip!

Add a squeeze of fresh lime juice with the coriander.

Creamy Coconut Green Curry
Average user rating:
  • 4

Featured in this recipe

  • Sliced Green Beans 500g

    Sliced Green Beans 500g

  • Thai Green Curry Paste

    Thai Green Curry Paste

  • Chick Peas 400g

    Chick Peas 400g

  • Garden Peas 500g

    Garden Peas 500g

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