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som saa's Green Curry of Chicken, Courgettes and Thai Basil


20 minutes

This recipe from som saa uses organic chicken, courgettes, finished fresh chilli and Thai basil leaves. In season, use baby flowering courgettes for a fresh summery take on this classic curry.

9 Farmdrop products in this recipe


Here’s how you do it

  1. Take three tablespoons of the thick coconut milk from the top of the tin and add it to a pan with the coconut oil, turn the heat to medium and allow the cream to boil for a minute and become oily.
  2. Now turn the heat to medium-low and add the curry paste, fry slowly in the oily cream for 2 minutes, stirring regularly, until very slightly darkened and aromatic, and the oil rises to the surface. Now add the chicken and continue to fry the chicken and curry paste together, stirring regularly, for 3-4 more minutes.
  3. Next stir in your palm sugar and fish sauce and cook for another minute, before adding the stock, lime leaves, remaining thick coconut milk, plus 5 tablespoons of the thinner milk from the bottom of the can (discard the rest, or keep it for another recipe).
  4. Bring to the simmer and then add the courgettes, simmer gently for 3 to 4 more minutes or until the chicken is well cooked through and the courgettes are just cooked but still with some bite. Taste: the seasoning should be balanced with only a hint of sweetness from the coconut and coconut cream - add a drop of fish sauce or a tiny pinch of palm sugar if desired.
  5. Finish by stirring in the sliced chilli and Thai basil leaves.
  6. Simmer for 30 more seconds, then turn off the heat and serve.
  7. Eat with jasmine rice (and ideally with one or two other Thai dishes, to make a balanced Thai style meal).


  • 80g som saa fresh green curry paste.
  • 200g diced organic chicken thigh (or leg) meat.
  • 1 medium green courgette, cut into bite sized pieces or 6 baby flowering courgettes, split in half lengthwise.
  • 400ml tin organic coconut milk.
  • 1 tbsp coconut oil
  • 1 tsp (around 10g) palm sugar
  • 2.5 tbsps fish sauce
  • 75ml fresh chicken stock (or use a water and a little stock cube).
  • 4-5 fresh or frozen makrut lime leaves, roughly torn - optional
  • 1 long red or green chilli, sliced at an angle - optional.
  • 1 generous handful of picked Thai basil leaves.

Suitable for

  • Gluten free
  • Dairy free

What’s in this recipe


Thai Basil

1 Bunch (min. 15g)


Life 2d+


Organic Courgettes

2 Courgettes (min. 500g)


Biona Organic

Organic Raw Coconut Oil



Thai Taste

Vegan Fish Sauce

1 Bottle (180ml)


som saa

Artisan Palm Sugar

1 Jar (220g)


Life 7d+

som saa

Fresh Green Curry Paste

1 Jar (180)