Green Chicken Curry

This fragrant and creamy Green Chicken Curry is quick and easy to make, and is guaranteed to have your family coming back for seconds!


  • 1 ½ jars green curry paste
  • 3 tins of coconut cream
  • 2 cloves garlic, minced
  • 1tsp ginger, finely grated
  • 1tbs lemon grass, white part only chopped finely
  • 750gm chicken thighs
  • 1 red capsicum chopped into bitesize pieces
  • 1 green capsicum
  • 250gms green beans
  • Coriander and fresh or chill flakes for garnish
  • 1 tbs Peanut or sesame oil
  • Chicken broth if needed to thin the sauce


  1. Chop chicken thighs into large pieces and set aside.
  2. In the Bessemer 28cm casserole pot, heat oil and fry garlic, ginger and lemon grass until fragrant and soft. Add chicken pieces in batches and cook until golden brown.
  3. Add capsicums and green beans.
  4. When chicken is cooked, add green curry paste and heat through. Add coconut cream and stir to combine.
  5. Leave on medium heat for 15 mins to simmer and cook though completely.
  6. When cooked, serve with steamed rice and garnish with coriander and fresh chili or a sprinkle of chili flakes.

Recommended Bessemer Cookware?

For this recipe, we recommend you use the Bessemer Red Cast Aluminium Casserole 28cm as featured in this recipe for best results!