Quick & Easy: Thai Green Curry

In which I make a quick & easy Thai Green Curry...

So after a weekend where I made a nice traditional Thai green curry I was stuck with some leftover ingredients and not much time to make food before going out to a party. I almost made a quick mushroom soup chicken with rice meal but since I had some spare ingredients around I had a go at making a quick curry. It ended up being very tasty!*

*Though it was a little hot, feel free to add less chilli.


Serves 2 (or 1 hungry student)

  • 2 chicken breasts, diced
  • 1 tin mushroom soup
  • 1 tbsp Thai green curry paste
  • 1 chilli, sliced lengthways
  • 6 basil leaves
  • 1 tbsp oil
  • 100 g rice


  • Put rice on to boil in plenty of water (keep an eye on it but it should be fine with just an occasional stir).
  • Heat the oil in a saucepan on a high heat.
  • Put the Thai green curry paste in the pan and allow to sizzle for about 20 seconds.
  • Add the chicken and stir frequently turning down to a medium heat.
  • Once the chicken is cooked pour in the mushroom soup.
  • Bring the soup almost to the boil stirring frequently.
  • Add the basil leaves and stir for several minutes.
  • Add the chilli for less than a minute.
  • Serve and enjoy!

Tom Out!