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Nepali Aloo Masala Curry
A spicy Nepali-style one-pan curry with potatoes, tomatoes, and warming masala for a quick comfort meal.
Green Thai Chicken Curry
Classic
serves 4
Green Thai Chicken Curry is a vibrant, aromatic dish combining tender chicken with coconut milk, green curry paste and fresh herbs. It has a gentle heat, balanced by creamy richness and bright citrus notes.
The sauce is silky and deeply flavourful, coating every bite of chicken and vegetables while staying light enough for a weeknight meal. It is quick to make, highly satisfying, and easy to adapt with seasonal veg. Serve with steamed jasmine rice and a squeeze of lime for a fresh finish that lifts the whole dish.
15 mins prep25 mins cook40 mins total
Prepare and measure all ingredients before you start cooking.
Heat the oil in a wide pan over a medium heat and soften the onion until lightly golden.
Add garlic, ginger and dry spices, then cook for 1 minute until fragrant.
Add the main ingredients and stir well so everything is coated in the spiced base.
Pour in the liquid ingredients, bring to a simmer, then cook gently until the sauce is rich and the main ingredient is cooked through.
Taste, adjust salt and acidity, then rest for 2 minutes before serving.
Keep cooking
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