Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Replace green beans with zucchini or celery.

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A smooth green curry, made with very little effort and so tasty.

Serves: 4

Prep time: 15 mins

Cooking time: 20 mins


  • 500g chicken thighs cut into bite size pieces
  • 2 tbsp coconut oil
  • 4 spring onions, sliced
  • 1-2 tbsp green curry paste (see note)
  • 1 1/2 cups coconut milk
  • 1/2 cup water
  • 100g green beans, cut into 2cm pieces
  • 6 Kaffir lime leaves
  • 1 tbsp fish sauce
  • juice of half  a lime
  • 1 tbsp honey
  • 1/2 cup coriander leaves


  • In heavy based pot (or wok), heat oil and cook onions and curry paste for 2 minutes while stirring.
  • Add coconut milk and water and bring to the boil.
  • Add chicken pieces, beans (or alternative if using) and Kaffir lime leaves, stir and simmer for 15 minutes, until chicken is cooked through.
  • Add fish sauce, lime juice and honey to pan and stir .
  • Garnish with chopped coriander leaves on top.
  • Ideal served with cauliflower rice.



Make your own, or I have found the link to a brand that I tolerate well.


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