Dr. Murray’s Thai Green Curry

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The benefits of Thai cooking are numerous:

  • tons of fresh vegetables packed with fibre & micronutrients
  • herbs/spices both delicious & beneficial (e.g. anti-oxidants)
  • satisfying/filling to control appetite
  • often free from common allergens e.g. dairy, gluten

Add to that the lightning speed with which you can prep this easy meal and you have a nutritional warhead in your arsenal. This is one we’ve adapted from a “Rosa’s Thai Cafe” recipe.

Ingredients (for 4 people)

500g chicken fillet (3cm dice)

3-4 cups green veggies e.g. cabbage, snap peas, etc (3cm dice)

1 cup coconut milk

2 Tbsp green curry paste

1 Tbsp fish sauce

1 Tbsp palm sugar (can sub with brown sugar)

1 Tbsp tamarind paste (can sub 2 Tbsp lime juice)

Garnish: sweet basil leaves (I used coriander because, well, I forgot to buy basil)

To serve: Best with rice to soak up the sauce, but can be eaten as is


Heat 1-2 Tbsp oil in a wok/large pan – add the curry paste & lightly fry for a minute

Add the coconut milk and tamarind/lime and cook for 1-2min

Add the sugar, fish sauce, and chicken – cook for 5min

Add the peas and simmer until the chicken is just cooked (5-10min)


Enjoy! Please Like/Share if you found this helpful.

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