Thai Green Curry Plus
Thai green curry in a bowl

Thai Green Curry Plus

Total time: 22 minutes
Servings: 4
Thai green curry in a bowl

Sometimes when I come home from work I don’t want to make a meal from scratch so I cheat. I use a shop-bought Thai Green Curry Style Sauce and liven it up with some extra ingredients.

Think of the sauce as a base upon which you can build something more to your liking. But without the hassle of hours of preparation. Don’t get me wrong, I love the smell of freshly toasting spices and onions but on weeknights, I just don’t have the time.

Jar of Sainsburys Green Thai Style Sauce

Most prepared curry sauces suggest using chicken breast for ease of preparation but I far prefer the meat of chicken thighs for pies and curries. The meat is firmer, tastier and much cheaper.

chicken breast vs thighs
Chicken Breasts vs Thighs

Each thigh takes only a minute or so to skin and de-bone so not much of an addition to the prep. They do have slightly more calories because of the higher fat content, but the fat is visible and easily removed.

Serving Suggestion

Serve your Thai green curry with Jasmine rice and prawn crackers. Again, I cheat and microwave a rice sachet like this one from Tilda.

packet of tilda jasmine rice

Of course, if you have the time, it only takes about 20 minutes to cook Jasmine rice on the hob as opposed to 2 minutes in the microwave.

serving of jasmine rice in a bowl
Jasmine Rice
Check out this recipe
Thai green curry in a bowl

Thai Green Curry Plus

Quick and easy Thai green curry but with some extra ingredients for a deeper flavour
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Course: Main Course
Cuisine: 🇹🇭 Thai
Keyword: curry, green, Thai
Difficulty: Easy
Heat: 🌶🌶🌶 Hot
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Calories: 378kcal
Author: Richard


  • 15 ml Rapeseed Oil
  • 400 g Chicken Thighs de-skinned and boned, coarsely diced
  • 1 Jar Thai Green Curry Sauce 340g
  • 5 ml Thai Fish Sauce
  • 2 Red Birds Eye Chillies halved lengthways
  • 200 ml Coconut Milk optional , to thin


  • Heat the oil in a frying pan or wok. Once the oil is hot add the diced chicken breast.
  • Pan fry the chicken for 5 minutes stirring regularly.
  • Add the halved chillies and continue frying for 2 minutes stirring regularly.
  • Stir in the jar of sauce and bring to the boil. Reduce the heat, add the fish sauce and simmer for 5 minutes.
  • Thin the sauce with coconut milk to your liking and allow it to warm through for a minute.
  • Serve with jasmine rice and prawn crackers


I like my Thai curries hot with plenty of chilli. Use more or less chillies depending on how much heat you like. De-seeding the chillies will also reduce the heat.


Calories: 378kcal | Carbohydrates: 2g | Protein: 17g | Fat: 34g | Saturated Fat: 16g | Fiber: 0.02g | Sugar: 2g | Salt: 1g

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