Green Thai Chicken Curry with Chicken Bone Broth
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Time to read 1 min
Fragrant, creamy and full of fresh flavour, this Green Thai Curry with Chicken Bone Broth is a nourishing take on a weeknight favourite. Made with aromatic Thai green curry paste, tender chicken, colourful vegetables and rich coconut milk, it's the kind of comforting recipe that feels indulgent while still being made with simple, real-food ingredients.
The addition of chicken bone broth gives this green Thai curry extra depth, creating a savoury base that pairs beautifully with ginger, garlic, lime, chilli and fresh herbs. It's an easy way to upgrade a classic curry with added protein and naturally occurring collagen, while keeping the dish satisfying, wholesome and packed with flavour.
Perfect for batch cooking, family dinners or a quick midweek meal, this healthy Thai green chicken curry recipe can be served with cauliflower rice, jasmine rice or extra greens depending on your preference. Whether you're looking for a cosy bowl of comfort food, a simple chicken curry recipe or a delicious way to use chicken bone broth, this vibrant dish is a fresh and flavourful option to add to your weekly rotation.
Green Thai Chicken Curry
Prep time
15 minutes
Cook Time
30 minutes
Servings
2-3 people
Nutritional info (per serve*):
Calories: 625 kcal
Protein: 44g
Fat: 40g
Carbohydrates: 16g
Fibre: 4g
Sugar: 7g
What you need (Ingredients):
Curry Paste
- 4–6 green chillies, de-seeded
- 2 shallots
- 5cm fresh ginger
- 2 garlic cloves
- Small bunch coriander (incl. stalks)
- 2 lemongrass stalks
- Zest & juice of 1 lime
- 1 tbsp coriander seeds
- 1 tsp cumin
- 1 tsp black pepper
- 2 tsp fish sauce or soy sauce
- 3 tbsp olive oil
Curry
- 2 tbsp curry paste
- 400ml coconut milk
- 200ml Hunter & Gather Chicken Bone Broth
- 2 chicken breasts, sliced
- 1 red pepper, sliced
- 1 handful mangetout
Shop: Spicy Sriracha Hot Sauce (No Added Sugar)
What you do (method):
- Add all paste ingredients to a blender. Blitz until smooth.
- Heat 2 tbsp paste in a pan for 2–3 mins until fragrant.
- Pour in coconut milk and bone broth. Stir and simmer.
- Slice the chicken breasts and prepare your vegetables.
- Add chicken and red pepper. Cook for 10-12 mins.
- Add mangetout for the final 2–3 mins.
- Taste, adjust with lime or fish sauce, and serve.
