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Gorgeous green curry recipes

The hottest of Thai curries, a green curry is traditionally full of fragrant spices and creamy coconut milk. And to use up any leftovers, why not try our delicious pies? You won't be able to stop at just one!

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    Thai green chicken curry pies

    Fragrant and filling Thai-style green chicken curry pies make a great alternative to your usual meat pie. Accompany with plenty of green vegetables for a complete meal.

    Australian Women's Weekly|

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    Thai green curry with chicken balls

    Green curry is traditionally the hottest Thai curry. Prepared chicken meatballs are available from most major supermarkets, chicken shops and butcher shops; if you can't find them, roll chicken patties into balls.

    Australian Women's Weekly|

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    Green chicken curry

    A quick green chicken curry that can warm you up on the coldest winter evening.

    Australian Women's Weekly|

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    Thai green chicken curry

    Served on a bed of steamed jasmine rice, this zesty Thai curry will impress the whole family. We've even included the steps to nail a green curry paste from scratch for the ultimate homemade meal.

    Australian Women's Weekly|

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    Green curry chicken pie

    Green chicken curry goes exceptionally well with a golden, crispy pastry lid.

    Australian Women's Weekly|

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    Green chicken curry

    A rich and fragrant green chicken curry that is so simply made in a slowcooker.

    Australian Women's Weekly|

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    Thai green prawn curry

    Plump, juicy prawns are always delicious spiced with fresh green curry paste.

    Australian Women's Weekly|

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    Thai green chicken curry

    This class Thai green chicken curry, made with freshly prepared green curry paste, is a revelation; fragrant, spicy, creamy and delicious. Serve with steamed rice and lime wedges.

    Australian Women's Weekly|

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    Very green veggie curry

    This fragrant curry is a great way to get more veggies into your day. Full of fresh beans, asparagus, broccolini and the vibrant flavours of lemongrass and ginger, and it can be on your table in 30 minutes

    Australian Women's Weekly|

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