Spring Green Thai Curry

Personal Training  in Nanaimo - Northridge Health Performance Centre

A few of my readers tell me that your favourite recipes of mine are the International ones with aromatic spices. Here is one of my favourites that I have recently created.


For those of you who are vegetarian like me, or Vegan you can leave out the chicken or replace with an equal amount of firm tofu. 


A Wok is the easiest to cook with but a deep skillet will do a great curry as well.




2 Tbsp Extra Virgin Olive Oil

3 gloves garlic, chopped

1 White or Yellow Onion, chopped fine

16-20 oz of filleted chicken breast

½ each of a yellow, green and red pepper

Small bag of stir fried vegetables (broccoli, cauliflower, carrots, pea pods)

2 stocks celery , chopped

1 zucchini, chopped

!/2 can of baby corn

½ can sliced water chestnuts

50oz Green curry paste

½ - 1 can light coconut milk




Heat the oil and add in the garlic and onion. Cook 2 minutes. Add chicken or tofu. (Remember, you do not to add either if you just want a yummy Vegetable Curry)

Stir fry till chicken or tofu is golden . Push off to the side of the wok or skillet and add the rest of the vegetables plus 1 tbsp of water. Stir fry for 2-3 minutes until bright coloured.


Bring back the chicken/tofu and onion mixture and add 50 oz. of Green Curry paste. (You can ½ the amount if you want for a super mild curry or add another 2 oz if you want your curry  hot!).

Add ½ can of light coconut milk and stir. Cover and cook for 2-3 more minutes on medium heat. (Depending on your preference , add up to another ½ can of light coconut milk).

Turn heat down to Low while you set the table and prepare your guests for a taste sensation that they will be raving about to all their friends. Serves 4 .



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