Wow the guests at your next dinner party with this easy-to-make, authentic Thai green curry


  • 1 x 410g tin coconut milk
  • 125ml chicken stock
  • 15–30ml Thai green curry paste, according
  • to taste
  • 10ml cornflour mixed with 30ml milk
  • 15ml oil
  • 500g chicken fillets, sliced
  • 1 garlic clove, crushed
  • 10ml fresh ginger, finely grated
  • 100g baby corn or corn kernels
  • 100g sugar snap peas
  • 6 spring onions, thickly sliced
  • 500g butternut, cubed and oven roasted
  • 150g cherry tomatoes
  • 30ml Thai fish sauce
  • 5ml light brown sugar

To serve

  • jasmine rice, cooked
  • 5ml sesame oil (optional)
  • 10ml sesame seeds, toasted
  • 10ml black sesame seeds
  • lime wedges and coriander leaves, to garnish


  1. Place the coconut milk, chicken stock and curry paste in a pan and bring to the boil. Remove from the heat and stir in the cornflour mixture. Return to the heat and simmer for 3–4 minutes until the mixture thickens slightly.
  2. Heat the oil in a pan; fry the chicken, garlic and ginger for 3–4 minutes. Set aside.
  3. Bring a pan of water to the boil and blanch the baby corn (if using) and sugar snap peas for 2 minutes. Add the spring onions and cook for 1 minute before draining.
  4. Stir the chicken, vegetables, cherry tomatoes, roasted butternut, fish sauce and sugar into the coconut milk mixture. Cook over a gentle heat for 6–7 minutes.
  5. Stir the sesame oil (optional) and sesame seeds through the jasmine rice.
  6. Serve the curry garnished with fresh coriander leaves accompanied by the jasmine rice and the lime wedges.

(Serves 4–6)