Big Al’s cheap Thai curry recipe

By Alan Murchison

  1. Serves 4
  2. Takes 15-20 minutes to make, 15-20 minutes to cook
  3. Rating

We love the Thai flavours used in this curry recipe; it’s packed with vegetables, and you can make it from start to finish in about 30 minutes.

tried and tested
Big Al’s cheap Thai curry


  1. 2 tbsp vegetable oil
  2. 500g boneless, skinless free-range chicken thighs, cut into pieces
  3. Large knob of fresh ginger, peeled and finely chopped
  4. 3 tbsp Thai green curry paste
  5. 400ml tin coconut milk
  6. 2 tsp soy sauce
  7. Juice of 1 lime
  8. 1 red pepper, sliced
  9. 100g beansprouts
  10. 2 pak choi, leaves kept whole, tough ends roughly chopped
  11. 100g mangetout or green beans
  12. Handful of fresh coriander, chopped
  13. Freshly cooked rice to serve


  1. 1. Heat the oil in a frying pan. Fry the chicken for 5 minutes until golden brown. Add the ginger and cook for 1 minute. Stir through the Thai curry paste and cook for 2 minutes more over a medium heat. Add the coconut milk and half a tin (200ml) of water and simmer for 10 minutes until the chicken is cooked through.
  2. 2. Add the soy sauce and lime juice, taste, then add more if needed.
  3. 3. Add the veg and cook for a further 2 minutes. Throw in the coriander, then serve straightaway with rice.

Nutritional info

Per serving: 431kcals, 29g fat (16.7g saturated), 32.7g protein, 10.3g carbs, 4.6g sugar, 1.3g salt

Chef's tip

Next time around make the curry with salmon: cook the ginger and curry paste, then add the coconut milk and water. Bring to a simmer and add 4 skinless salmon steaks, cut into chunks. Cook for 3-4 minutes until the salmon is cooked. Complete recipe as above. OR Use shredded leftover roast chicken instead of chicken thighs


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