Thai green curry with chicken and Spirulina

Thai green curry with chicken and Spirulina

Serves 6 -8       Preparations time  10 mins      Cooking time  30 mins

This is one of my go-to favorite Thai recipes.  Adding the spirulina lends weight to the name – it will turn out a rich green colour.

You can add spirulina to just about any of your favorite curry dishes without unbalancing the taste.


1 tbsp oil

1 onion finely chopped

1 tbsp finely chopped ginger

2 tbsp green Thai curry paste

1 cup coconut milk

1/2 cup chicken stock

500 g chicken thighs cut into pieces

100 g green beans

1 sweet potato cut into bit size cubes

4 kaffir lime leaf

2 lemon grass stalks (white fleshy part)

2 tbsp fish sauce

1 tbsp lime juice

2 tsp brown sugar

4 tbsp fresh spirulina

1 cup coriander roughly chopped *to serve


  1. Heat oil in a wok or large saucepan
  2. Brown chicken pieces for 3 – 4 mins and set aside
  3. Add onion, ginger and curry paste and cook for 1-2 minutes, stirring constantly.
  4. Add coconut milk and water, and bring to the boil.
  5. Add chicken pieces, beans, sweet potato, lemon grass and lime leaves, and stir to combine. Add more coconut milk to cover chicken and sweet potato if they are not covered
  6. Simmer, uncovered, for 15-20 minutes or until chicken and sweet potato is tender.
  7. Add fish sauce, lime juice, brown sugar and spirulina stir to combine.
  8. Sprinkle with chopped coriander before serving.


Serve with steamed jasmine rice.

You can substitute thigh fillets for breast fillets, but thighs are sweeter and don’t end up as dry.

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