Winter Warmer Recipe: Thai Green Curry

 January is traditionally seen as the month to eat well and detox after holiday festivities.  We’re all for that at Oceanflow Yoga but make sure you listen to your body and tune into its needs.  Winter is such an important time of the year to keep warm especially the area around the small of the back to protect our Kidneys.  Warm drinks and food are also great for supporting the body so next time you’re thinking of making a cold salad this Winter, try a warming soup, stirfry or try our much loved Thai Green Curry as shown below instead. The ginger, garlic and chilli in this dish is great for heating the body, provides support for the immune system and circulation of the blood.  The coconut milk provides fantastic nutrients as it is rich in B vitamins and minerals, and contains healthy fats for helping hormone balance and metabolism. This recipe has the added benefits of being dairy and gluten-free….. Enjoy!

Thai Green Curry (makes 4-6 portions)


500g of diced chicken thigh or other protein of your choice

1 chopped onion

3 chopped cloves of garlic

1tsp chopped ginger

1 red chilli thinly sliced

1 small aubergine in small chunks

8 white mushrooms sliced

1 chicken (or veg) stock cube (gluten-free)

1/2 jar Thai green curry paste (Stretch who is a purist makes his own but I think this tastes just as great! Email us if you want to try making the paste from scratch!)

2 cans coconut milk

Baby corn chopped in half

Mange tout

Chopped coriander and basil to garnish

Brown rice



In a large pan heat a tsp of butter or coconut oil.

Lightly fry onion, garlic, ginger and chilli until smelling good!

Add aubergine and the mushrooms

Add the diced chicken, stock cube and green paste.

Cover pan to keep in the moisture in and cook until chicken is white through.

Turning down the heat, slowly stir in the 2 cans of coconut milk and allow to simmer for at least 20 mins.  Try not to boil otherwise the sauce can split….. This still tastes nice but loses some of the creaminess.

15 mins before serving add the baby corn and mange tout. Serve as a soup or with brown rice or noodles, sprinkling chopped coriander and basil to finish.

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