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Green Thai Chicken Curry

Green Thai Chicken Curry

If you are a lover of green Thai curry and are looking to impress your loved ones or that one special person with a great dish that is mild and uncomplicated but full of flavour then this Asian inspired delight from TV personality and well-known chef, Mynhardt Joubert promises to tickle the taste buds.

This delicious recipe calls for roasted sweet potato instead of rice and makes the world of difference in the soft and subtle tastes of this dish.

Green Thai Chicken Curry

This green Thai chicken curry calls for roasted sweet potato instead of rice and makes the world of difference in the soft and subtle tastes of this dish. Food and Wine Green Thai Chicken Curry European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100ml of canola oil
  • 2 large sweet potatoes cut length wise into chips
  • 1 large tablespoon of green curry paste
  • 2-3 fresh green chilies, deseeded and roughly chopped
  • 2 teaspoons chopped fresh ginger
  • 3-4 cloves garlic, chopped or crushed
  • 1 teaspoon dried fine coriander
  • 1/2 teaspoon of dried fine cumin
  • 2 handfuls of fresh coriander leaves, roughly chopped
  • 1 cup of chicken stock
  • 4 chicken breasts
  • 1 teaspoon of sugar
  • 1 tin of coconut milk
  • 100g tender stem broccoli
  • 100g mange tout
  • One tablespoon of fish sauce
  • Juice and rind of one lime
  • Fresh basil and coriander
  • Handful of sprouts


  1. Place the sweet potatoes on a roasting tray and toss with 50ml of canola oil and season with salt and pepper bake until golden brown for about 25 to 30 minutes.
  2. In a food processor add the curry paste, chillies, ginger, garlic, dried coriander, cumin and a dash of chicken stock. Blend until a paste has formed.
  3. Add 50ml of the oil to a pan or wok and quick fry the paste. Add the chicken and sugar and caramelise together. Add the rest of the chicken stock, coconut milk and heat through. Add the mangetout and broccoli with the fish sauce, lime juice and rind and cook until it starts to bubble then remove from the heat.
  4. Serve in large soup bowl with sweet potato chips and garnish with fresh basil and coriander and sprouts.

Chef’s Tips

  • The chicken can easily be substituted with prawns or any other seafood.
  • For a vegetarian option replace chicken stock with vegetable stock and the chicken with extra veggies.
  • For a large dinner party double up the recipe, prepare the sauce in advance and add the vegetable and fresh herbs just before serving.

Wine suggestion: Joubert says that he finds pairing wine with Asian food and flavours one of the easier pairings to do. Some wines like barrel fermented chenins, oaked chardonnays, gewurtztraminers and moscatos just call out for something interesting and flavourful and love the complexity of flavour layered Asian foods. The wine should be able to dance in your mouth when tasting these dishes.

KWV Moscato is a great match for this dish as it is a great example of what can be done with a Moscato wine. The taste is uncomplicated and honest in its offering and the sweet and high notes of this wine loves the spiciness of this dish while the floral character bounces around in your mouth like butterflies with all the other subtle flavours of this great Asian dish. This aromatic wine exudes floral, perfume and peach aromas with an abundance of Muscat on the nose that follows through on the palate.

He says that his best advice is still to taste, taste and keep on tasting until you find your match, a bit like real love…There is no right or wrong so trust your gut and your palette, you will soon know whether it is a tango or a foxtrot.

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