Chicken and Butternut Thai Green Curry

Chicken and Butternut Thai green Curry Chicken and Butternut Thai green Curry

By Kevin Dundon

If using diced chicken fillet, reduce the cooking to 15 minutes. Add any of your favourite vegetables to build up flavour or why not try a chickpea curry

8 people 35 minutes 30 minutes


  • 1 - Butternut Squash , diced
  • 10 - Chicken Thighs , skinless
  • 800 ml Coconut Milk
  • 1 tbsp Coconut Oil
  • 15 g Fresh Coriander
  • 4 - Garlic Cloves , chopped
  • 1 - Lime , zest and juice
  • 4 - Onions , sliced
  • 1 small Red Chilli , chopped
  • 3 tbsp Soy Sauce
  • 80 g SuperValu Spinach
  • 5 tbsp Thai Green Curry Paste
  • 400 ml Vegetable Stock


  1. In a bowl, place the chicken pieces with half of the curry paste. Stir to coat the chicken pieces and set aside to marinate for 20 minutes, covered with a lid or cling film. Don’t forget to wash you hands before and after handling the chicken!
  2. Once marinated, in a saucepan, over medium heat, melt the coconut oil and add the onions and garlic. Cook for 2 -3 minutes to soften. 
  3. Add the chicken thighs and colour for a further 4 minutes.
  4. Add the butternut squash and chilli. Pour in the coconut milk, stock, and the rest of the green curry paste. Drizzle over the soy sauce, lime zest and juice to season.
  5. Bring the mixture to the boil. Reduce the heat to low and simmer for 25 minutes or until the chicken pieces and the vegetables are cooked through. Stir every so often to ensure the vegetables don’t stick to the bottom of the pan.
  6. Once the curry is cooked, remove from the heat and add the spinach and fresh coriander. Check the seasoning and add extra soy sauce, lime, or chilli to your taste.
  7. Serve warm with some rice.
  8. To store, divide into container, label and set aside to cool. Store in the fridge for 2 days and longer in the freezer. Warm it back until piping hot and add some fresh coriander and spinach if available when serving.
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