Kayla Itsines’ Thai Green Curry Recipe

This Thai green chicken curry has been on regular rotation for SO many women in the YogaFokus Community and for good reason – it’s nourishing, warming, super delicious and quick to make.

Prep time: 10-15 minutes

Cook time: 20-25 minutes

Serves: 4

Ingredients

• 1 tbsp coconut oil

• 500g chicken thigh fillets, trimmed and cut into 3cm pieces

• 400ml can light coconut milk

• 125ml salt-reduced vegetable stock

• 2 kaffir lime leaves, torn

• 150g green beans, trimmed and halved

• 1 medium red capsicum, deseeded and sliced

• 100g frozen peas

• 1 tbsp coconut sugar

• 1 tsp fish sauce

• Sea salt and ground black pepper, to taste

• Coriander leaves, to taste

• Cooked brown rice or quinoa, to serve

• Lime wedges, to serve

Green curry paste

• 2 garlic cloves, peeled and chopped

• ¼ small white onion, chopped

• 2cm piece fresh ginger, peeled and chopped

• 1 lemongrass stalk, trimmed and chopped

• 3 long green chillies, deseeded and chopped

• ½ bunch chopped fresh coriander, leaves and stems

• 1 tbsp fish sauce

• 1 tbsp lime juice

Method

1. To make the green curry paste, place the garlic, onion, ginger, lemongrass, chilli, coriander, fish sauce and lime juice in a high-powered food processor and process until a smooth paste forms. Refrigerate until ready to use.

2. Heat the coconut oil in a saucepan over medium heat. Add the chicken and cook for 5-7 minutes or until lightly browned, stirring frequently.

3. Add the curry paste and cook for 1-2 minutes until fragrant, stirring constantly. Stir in the coconut milk, stock and lime leaves. Reduce the heat to medium-low and simmer, covered, for 10 minutes.

4. Add the green beans, capsicum, sugar and fish sauce and simmer, uncovered, for 5 minutes or until the sauce starts to thicken, stirring occasionally. Add the peas and simmer for a further 2 minutes or until heated through. Check the seasoning and add salt and pepper, if desired.

5. To serve, spoon the curry into four serving bowls and sprinkle over the coriander. Enjoy with cooked brown rice or quinoa and lime wedges on the side.

*Extra portions can also be frozen and reheated at a later date.

Looking for more delicious, quick and easy recipes? There are hundreds in the YogaFokus app, and you can easily browse by collection or use our search and filter tools to find exactly what you’re craving.