Easy quick thai green curry with chicken, water chestnuts, bell peppers and Mae Ploy green curry paste

Quick Thai Green Curry with Chicken & Water Chestnuts

This is a recipe for a quick Thai green curry made with chicken, water chestnuts, bell peppers and my favourite curry paste (Mae Ploy).

I posted a green curry recipe a while back that was quite similar to this one {recipe here}, but this is an even more simplified version and it turned out really nice so I decided to share it with you. 🙂

It’s perfect for those days where you crave a Thai curry, but don’t really have the time or energy to put in the work to make it all from scratch. Or when you simply don’t have the ingredients for an homemade curry paste. Because let’s be honest some of them aren’t that easy to come by depending on where you live in this world, even for a Londoner like myself! Not to mention the price. Kaffir lime leaves, lemongrass, galangal and shrimp paste, just to name a few, aren’t ingredients that normally lurk in most people’s kitchens at the best of times. 😉

And before anyone says anything, having spent time travelling around Thailand eating curry everywhere along the way, I know this isn’t an authentic green curry. I know green curries don’t usually have bell peppers or water chestnuts in them. I know they usually use Thai egg plants. Or use galangal instead of ginger. Etc. But you know what, life is too short to get caught up in silly rules. Especially when it comes to something as simple and unworthy of drama such as feeding ourselves.  Cooking to me is about experimenting and adapting recipes according to our taste, lifestyle, budget, what ingredients we currently have in the fridge and what nutrition we actually want from our meals. Ultimately there are no right or wrong ways, you do what you like. 😉

Easy quick thai green curry with chicken, water chestnuts, bell peppers and Mae Ploy green curry paste

In this recipe I chose to add water chestnuts because not only are they yummy, but they add a ‘meaty’ feel to a meal while being low in carbs and calories. Which is perfect for anyone dieting. I sometimes halve the amount of meat in a recipe and replace it with water chestnuts for that reason. And they’re also a good source of potassium and B6, among other things.

Now for the curry paste, the one I use is Mae Ploy, which I get from my local Asian supermarket, but you can also find it in the world food section of some mainstream supermarkets. I’m not usually a fan of pre-made curry pastes, but this one is actually quite authentic (imported from Thailand) and has no unnecessary crap added to it. The ingredients are basically on point:

Green Chilli 31%, Lemongrass 21%, Galic 18.5%, Salt 12.5%, Galangal 8.5%, Shrimp Paste (Shrimp 83%, Salt) 4%, Kaffir Lime Peel 2%, Coriander Seed 1%, Pepper 0.5%, Cumin 0.5%, Turmeric 0.5%.

Mae Ploy green curry paste

Quick Thai Green Curry Recipe:

Preparation time: 5-10 mins

Cooking time: 20 mins

Yields: 8 portions

Calories (per 315g portion): 400


  • 600g chicken breast
  • 4 Tbsp green curry paste
  • 2 onions
  • 3 bell peppers
  • 420g canned water chestnuts
  • 55g garlic (3 frozen cubes to save time or fresh equivalent)
  • 55g ginger (3 frozen cubes to save time or fresh equivalent)
  • 2 x 400g canned coconut milk
  • 400ml water
  • 4 Tbsp fish sauce
  • 1 tsp brown sugar
  • 25g fresh coriander (leaves + stalk)
  • 85g lime juice (about 3 limes)
  • Salt
  • Black pepper
  • 1 Tbsp olive oil


  • I find this curry paste spicy enough for me, but feel free to add extra chillies if you love your curries really hot!
  • To cut down on calories if on a diet, substitute part of the canned coconut milk with chicken stock or something like Koko milk (a coconut dairy free alternative to milk that is way lower in calories).
  • Use frozen garlic and ginger cubes to save even more time.
  • Use bottled lime juice to save a bit of money.
  • Feel free to add some thai basil, extra lemongrass and a few kaffir lime leaves if you do have some lurking around.
  • To cut down on even more calories overall, serve with cauliflower ‘rice’ instead.


  1. Dice the bell peppers, onions an chicken breasts.
  2. Pan fry the chicken on medium heat, just enough to seal the outer layer, and season with salt and black pepper.
  3. Add the onions and bell peppers and pan fry for a couple of minutes.
  4. Push to one side of the pan and add the curry paste to the other. Fry the paste for a couple of minutes, until fragrant, then combine with the chicken and peppers.
  5. Add the water and the garlic and ginger cubes and keep on cooking until they dissolve.
  6. Add the water chestnuts, coconut milk, sugar and fish sauce and place a lid on the pan.
  7. Cook on low/medium heat, just enough for the food to simmer lightly, for about 15-20 minutes.
  8. Stir in the lime juice and coriander and cook for a couple more minutes.

Easy quick thai green curry with chicken, water chestnuts, bell peppers and Mae Ploy green curry paste
Quick Thai green curry with rice.


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