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Tom Kerridge One-pot Thai Green Curry

Tom Kerridge's Thai Green Chicken Curry Recipe

Try this tasty Asian dish delivered by a Michelin-starred chef. 

Michelin-starred chef Tom Kerridge revolutionised his eating habits to lose a staggering 12 stone in weight. In early 2018 he hosted Tom Kerridge: Lose Weight For Good on BBC 2 and here he shares his low-fat Thai green chicken curry recipe from the book that accompanied the show.

This is a tasty alternative to a takeaway, with plenty of interesting textures from the crunchy veg and bamboo shoots. The fiery fresh ginger and Thai curry paste are perfectly balanced by the creamy, cooling coconut milk.


(Serves 4; 455 calories per serving)

1 skinless chicken crown (750g), pre-poached in 500ml fresh chicken stock and 500ml water, then cooled

1 tbsp vegetable oil

3 medium onions, cut into large dice

6 garlic cloves, finely chopped

7.5cm piece of ginger, julienned

4 tbsp Thai green curry paste (80g)

700ml fresh chicken stock

100ml full-fat coconut milk

1 tbsp fish sauce

1 tbsp oyster sauce

4 kaffir lime leaves, finely sliced

2 green peppers, deseeded, cored and cut into large dice

200g green beans, halved

2 courgettes, cut into large dice

225g tin bamboo shoots, drained

3 tbsp cornflour, mixed to a paste with 3 tbsp water

Chopped coriander to finish (optional)


1 Take the chicken breasts off the bone and cut the meat into chunks, about 2.5cm.

2 Heat the oil in a large non-stick saucepan. When hot, add the onions and cook for 10 minutes or until softened and starting to brown, adding a splash of water if they start to stick.

3 Toss in the garlic and ginger and sauté for 2–3 minutes, then stir in the curry paste and cook, stirring frequently, for 2 minutes or until fragrant.

4 Add the chicken stock, coconut milk, fish sauce, oyster sauce and lime leaves. Bring to the boil and let the stock simmer for 5 minutes then toss in the peppers, green beans and courgettes, and cook for 5 minutes.

5 Add the diced chicken and bamboo shoots, then stir in the cornflour paste. Cook, stirring, for a couple of minutes until the liquor thickens.

6 Serve the curry in warmed big bowls, scattered with coriander if you like.


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