Noodles with chicken in green curry

Noodles with chicken in green curry recipe

green curry

I’ve wanted to make a green curry but minimum ingredients and maximum flavour. A bowl full of the curry along with some noodles sounded like a good Sunday lunch. This curry basically has 4 ingredients – chillies, coriander, ginger, garlic. Since I didn’t want it too hot, I deseeded the chillies and dry roasted them. You could leave the seeds on of them to get some heat into the curry. Also, I used the big green kind of chilli which are relatively milder.

Yield: 3 servings


Boneless chicken – 500 gm (I used boneless thighs)

Coriander – 1 cup chopped

Large green chillies – 4 deseeded

Ginger – 1 inch piece

Garlic – 3-4 cloves

Cumin powder – 1 tsp

Fish sauce – 1 tbsp (or more depending how salty you want it)

Chicken bouillon cube – 1 (optional)

Coconut milk – 1 cup

Sesame oil – 1 tbsp

Regular oil – 1 tsp


Deseed and dry roast the green chillies. Grind together with coriander leaves, ginger and garlic. Keep aside.

Heat the two oils in a pan, add the chicken pieces and let them brown on one side.

Add the green paste along with cumin powder and a splash of water. Let this cook on medium heat for 10 mins.

Now add coconut milk and simmer for another 5 mins.

Serve with cooked noodles and garnish with boiled egg and shredded cabbage.

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