Thai green chicken curry

A fragrant curry with chicken, vegetables and coconut milk, served with rice.

Allergens: contains fish. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 18g carbs · 6g sugars · 5g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Chicken breast fillets.

Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Prep the chicken and vegetables. Weigh the 500g chicken breast fillets (trim excess fat if needed). For chopping, slice the 100g spring onions into 2-inch (5cm) lengths, keeping green and white parts separate. Peel and cut the 200g carrots into 1-inch (2.5cm) batons. Peel and slice the 150g courgettes into ½-inch (1.25cm) rounds. Trim the broccoli crowns (about 300g florets), discarding tough stems. Peel and grate the 50g ginger (about 1-inch/2.5cm stick).
2. Season the chicken. Pat the 500g chicken fillets dry with kitchen paper. Sprinkle both sides with 1 tsp salt and ½ tsp black pepper. Place in a bowl and gently press to adhere. Set aside.
3. Cook the chicken. Heat a 24cm (9-inch) deep frying pan on medium heat. Add 1 tbsp vegetable oil and swirl to coat. Once hot, add the chicken and cook for 6–7 minutes until golden and no pink remains. Remove and set aside on a plate.
4. Sauté the aromatics. In the same pan, reduce heat to medium-low. Add the grated ginger and cook for 30 seconds until fragrant. Add the 150g courgette rounds and 200g carrot batons, stirring for 3 minutes until slightly softened.
5. Add the coconut and curry paste. Stir in the 150g desiccated coconut and 2 tbsp Thai green curry paste (adjust to taste). Cook for 2 minutes on medium heat, stirring constantly.
6. Simmer the curry. Pour in 500ml chicken stock (or water + 1 tsp chicken bouillon) and bring to a gentle simmer. Add the 300g broccoli florets and 100g spring onion tops. Simmer for 5 minutes until broccoli is tender-crisp.
7. Finish with spinach and season. Stir in the 200g spinach and cook for 1 minute until wilted. Season with ½ tsp salt and ¼ tsp chilli flakes (optional). Taste and adjust with 1 tsp fish sauce or extra salt if needed.
8. Replenish and serve. Return the chicken to the pan, breaking it up with a fork. Stir in the spring onion whites and cook for 1 minute to combine. Serve hot with steamed jasmine rice (about 400g cooked) and a squeeze of lime.

Tips

• {'tip': 'Budget swap: Use **chicken thighs** (cheaper and more flavourful) instead of breast fillets. Substitute **frozen broccoli** (thawed) and **frozen spinach** (thawed and drained) to save money.', 'time': '5 minutes prep'}
• {'tip': 'Batch-cook tip: Prepare the curry in advance. Store in an airtight container in the fridge for up to **2 days** (eat within 48 hours). Portion into **single-serving containers** (e.g., 150g per serving) and freeze for up to **3 months**. Reheat in a microwave (until steaming hot) or oven (180°C for 10 minutes) before serving.', 'time': '10 minutes prep'}
• {'tip': 'Reheat only once, until steaming hot throughout. Ensure the curry reaches **75°C internally**. Cool leftovers within 1-2 hours before storing in the fridge or freezer. Store in the fridge for up to 48 hours (or freeze for longer). Cooked rice should be cooled within 1 day.'}

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Chicken breast fillets · about 150g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie.
• Desiccated coconut · about 100g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Coconut Macaroons, Chocolate Rocky Road Slice, Coconut cake.
• Carrots · about 300g left
  Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg.
• Courgettes · about 50g left
  Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Vegetable lasagne, Courgette fritters, Minestrone soup.
• Broccoli · about 700g left
  Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Sheet Pan Sausage & Veg, Vegetable stir-fry with tofu, One pot vermicelli noodles.
• Spring onions · about 100g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Spinach · about 800g left
  Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Creamy Lentil & Spinach, Shakshuka, Tuna Nicoise Salad.
• Ginger · about 50g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Ginger Cake, Jerk chicken with rice and peas, Sticky Teriyaki Chicken Thighs.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).