Prep Time

25 mins

Cook Time

20 mins


  • Ingredients

  • 1 tablespoon of peanut oil

  • 700 grams (25 oz) chicken tenderloins

  • 400 ml (14 fl oz) can of coconut milk

  • 1 tablespoon of fish sauce

  • Juice of half a lime

  • 100 grams (3.5 oz) enoki mushrooms

  • 150 grams (5 oz) snow peas (mangetout), halved

  • 1/2 red capsicum (pepper) sliced


Making this paste is quick and easy and will add an amazing depth of flavour to your next curry.

  • Green Curry Paste

  • 2 cloves of garlic

  • 1 stalk of lemongrass (white part only) halved

  • 2 shallots (green stems removed)

  • Pinch of cumin

  • Zest of a whole lime

  • 1 cm piece of ginger

  • Small bunch of coriander (cilantro) including stems

  • 1 long green chilli, membrane and seeds removed

  • 1-2 tablespoons of grapeseed oil

Pairs well with …..

Steamed rice

Hints and Tips

This is a mild curry but if you like it hotter add an extra chilli to the paste.

To prepare the paste place all ingredients (except oil) in a food processor and blend.  Add the oil and blend until paste like consistency.

Heat a wok on the stove at a medium-high heat.  Add the peanut oil and chicken and cook until chicken is brown (you may need to do this in batches)

Once chicken is brown, add the curry paste and coat chicken well and cook for a further 2 minutes on medium-high heat.

Add the coconut milk, fish sauce and lime juice.

Simmer on a low heat for about 10 minutes.

Add the mushrooms, snow peas and capsicum and simmer again for about 2 minutes.