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Fruity Thai Green Curry


6 Chicken thighs with skin removed

6-8 cloves Barbismoked™ Thai Spices SmokedGarlic™   – crushed

1 Red Pepper – sliced

1 Yellow Pepper – sliced

1 medium red onion finely sliced into rings

1 firm mango – cubed

8 Button Mushrooms – sliced into ‘T’ shapes

1 Whole Red Chilli

1 – 1.5 cans Coconut milk (can use light version)

1 Tablespoon dessiccated coconut

Thai Green Curry paste

Squeeze of lime

Splash of toasted sesame oil (or olive oil if preferred)


Brown the chicken thighs in hot sesame oil

Add the onions and cook for about 3 mins to soften, stirring to keep from burning

Add the peppers, chilli, mushrooms and cook for further 5 mins to soften, keep stirring

Add the mango and garlic – stir into the veg and chicken 

Add Thai Green Curry Paste and stir so it is spread evenly covering the sizzling mixture

Gradually stir in the coconut milk to make a sauce coating all the veg and chicken

Stir in the dessiccated coconut

Leave on a low heat and cook, stirring regularly until the chicken is cooked through and soft, by then the veg will be cooked

Add the lime juice just before serving and stir in well

Serve with Rice and Prawn Crackers


This recipe is great if you leave it when cool in the fridge for a day or two, the flavours really blend in more and the dish is even tastier!


Recipe courtesy of Kays Kitchen