Thai Chicken Curry Using Green Soybean Pasta @glutenfreehd

Fancy something a bit different for dinner tonight and want to challenge your skills as a student chef? This recipe for Thai Green Curry is simple and tastes way better than it looks!

For the ingredients, you will need:

  • Chicken breasts X 4
  • Onions X 2
  • Garlic cloves X 2
  • Red chilli X 2
  • Vegetable oil – 2 teaspoons
  • Thai green curry paste – 2 tablespoons
  • (Gluten free) Chicken stock – 400ml
  • Coconut milk X 2 400ml tins
  • Peas – 200g
  • Mangetout - 150g
  • Organic Green Soybean Pasta


This pasta is suitable for vegetarians, vegans and coeliacs. It’s high in fibre and protein, what’s not to love?! Made from 100% organic soybeans, amazing.

This recipe can be made suitable for vegetarians & vegans by removing/replacing the chicken and the by using vegetable stock in place of chicken stock. Ensure that the Thai green curry paste is suitable for your dietary requirements.

  1. In a pan, fry the chopped onions, garlic, chillies in the vegetable oil until the onions soften. Then add the chopped chicken breast and cook well, until the juices run clear.

  2. Now add the peas and mangetout and fry with the cooked ingredients.

  3. Add the curry paste, coconut milk (shake the can to avoid separation!) and the boiling stock. Stir and leave to simmer on a low heat for 20 minutes.

  4. Whilst the curry simmers, bring a pan of water to the boil and cook the pasta for approx. 5 minutes.

  5. To serve, drain the pasta and add the curry sauce. I top mine off with cashew nuts!

    This recipe makes 4 servings, that’s Monday, Tuesday, Wednesday and Thursday sorted – then treat yourself Friday!

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