Green curry with chicken

Green curry with chicken

Total: 45 min. | Active: 45 min.
Nutritional value / person: 797 kcal
, Fat: 31 g
, Carbohydrate: 79 g
, Protein: 49 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Curry paste

1 ½ bunches coriander, roughly chopped
40 g ginger, coarsely chopped
4 sticks lemongrass, core roughly chopped
6 kaffir lime leaves (Thai-Kit), roughly chopped
3 green chillies, deseeded, roughly chopped
2 shallots, coarsely chopped
3 garlic cloves, coarsely chopped
1 tbsp coarse cane sugar
2 tbsp fish sauce
1 tbsp peanut oil
1 tsp cumin, roasted
2 tsp ground coriander seeds


1 tbsp peanut oil
600 g Skinless chicken steaks (boneless)
¼ tsp salt
3 pak choi, cut into strips
3 spring onions incl. green parts, cut into pieces
250 g sugar snap peas
5 dl coconut milk
2 dl chicken bouillon
1 tbsp fish sauce


250 g rice noodles
water, boiling
½ bunch coriander, torn into pieces
1 lime, rinsed with hot water, dabbed dry, cut into wedges
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How it's done

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Curry paste

Place the coriander (incl. stems) in a blender along with all the other ingredients up to and including the coriander seeds, puree until smooth.


Heat the oil in a wok or a large frying pan. Salt the chicken, brown for approx. 5 mins. on each side, remove. Add the vegetables to the same pan, stir fry for approx. 3 mins. Add the curry paste, cook briefly. Pour in the coconut milk and stock, bring to the boil. Return the chicken to the pan, simmer for approx. 10 mins., season with the fish sauce.


Place the noodles in a bowl, pour over boiling water and leave to stand for approx. 8 mins., drain. Serve the noodles in bowls, top with the curry, garnish with the coriander and lime wedges.

Good to know
Note: This curry is relatively mild. To make it hotter, leave the seeds in the chillies. This curry is relatively mild.
Tip: Use red chillies instead of green chillies.

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