Thai Green Curry With A Twist!




2 x 400g chicken breast fillet, you can trim the fat off if you like
6 x cloves garlic diced
1-2 x fresh chilli chopped 
1 x tablespoon olive oil 
1 x packet of snow peas (remember to take the ends off)
1 x tin pineapple pieces 
1 x packet cherry tomatoes chopped 
1 x zucchini diced
1 x onion diced 
1/2 Jar Thai Green Curry Paste 
1 x tin lite coconut milk 
2 x cups raw quinoa/brown rice 


  • Heat up a pot to medium heat

  • Add olive oil, garlic, chilli & onion and stir for just a bit 
    Add chicken and stir in Thai green paste and 1/2 tin coconut milk,

  • Add zucchini, tomatoes & snow peas.

  • Cook for around 20-25min - don't overcook the chook! 
    Serve with brown rice/quinoa 


Add the pineapple for sweetness
Add chilli if you want an extra bite...but remember it may already be hot from the paste
Can add sprouts and herbs if desired

Thai green curry.jpg
Scott Jenkins