main dish, 25min

Green chicken curry with pepper

Thai curry is a dish that you can prepare in so many different ways! For this recipe we choose a green curry with chicken thigh, because it is very tender.


The Koh Thai green curry paste is a 100% natural Thai paste made from green chili’s, lemongrass and a bit of cardamom.


Serves: 4 people

  • Chicken thigh filet : 500 g
  • Green bell pepper : 1
  • Yellow bell pepper : 1
  • Green onions : 2
  • Onion : 1
  • Gloves of garlic : 2
  • Koh Thai green curry : 2 tbsp
  • Koh Thai coconut milk : 1,5 can
  • Canned chickpeas : 310 g


Step 1 Cut the chicken thigh into generous bite size pieces, at least 1”. Heat a drizzle of oil in a frying pan on medium high heat. Add the chicken and apply heat until the pieces golden on the outside. Set it aside to rest.


Step 2 Slice the bell peppers into ¾” pieces, the green onions into ½” pieces and chop the onion and garlic finely.


Step 3 Using the same pan as the chicken, heat the onion and garlic for about a minute. Add the Koh Thai Green Curry and stir until the fragrance is released. Add Koh Thai Coconut Milk. Stir until smooth.


Step 4 Add the chicken, pepper, and green onion to the curry and leave to simmer for about 20 minutes till the pepper is cooked. Add the chickpeas long enough for them to warm through.


Step 5 Serve with rice and/or a green salad.