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Chicken & Green Coconut Curry


  • 1 tbsp soy sauce
  • ¼ tsp sugar
  • ½ tsp salt
  • 2 tbsp water
  • 400g chicken breasts, sliced thinly
  • 2 tbsp oil
  • ½ tbsp green curry paste
  • 2 cups assorted vegetables, shredded or sliced
  • 1 clove garlic, minced
  • 1 tin 400ml coconut milk
  • 1-2 tbsp fish sauce
  • Handful of basil or coriander leaves
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    We used the Cadac Skottel to prepare this recipe but the Paella Pan or a deep frying pan will also work.

    Combine the chicken with the soy sauce, sugar, salt and water then set aside for at least half an hour. Heat the Skottel for 3-4 minutes then add a drizzle of oil, the garlic and green curry paste, then the marinated chicken and any marinade left in the bowl.

    Cook for 2-3 minutes over a medium heat until the chicken has browned evenly. Add coconut milk and fish sauce then turn the heat down low and simmer for 3-4 minutes until the chicken is tender and the sauce has reduced.

    The sliced vegetables should be added halfway during simmering. Garnish with basil or coriander leaves. Serve with steaming rice.