Say goodbye to uninspiring dinners & say hello to flavour infusions with this super easy Thai green curry.

Prep 10 min  | Cook 30 Mins  | Serves 4
Recipe By: Akshi Singh  / @nutritiouslyyours_perth


  • 1 can coconut milk (BPA Free)
  • 4 free range chicken thigh fillets (diced into bite size pieces)
  • 1 cup diced mushrooms
  • Half a capsicum or 2 red chilies (julienned)
  • 1 bunch Thai basil leaves - washed
  • 2-3 tbsp home made curry paste or Thai curry paste of choice
  • 1 tbsp of GF fish sauce
  • 1 tbsp Gevity Rx Natural Bone Broth Body Glue


  1. Pour half of the coconut milk into a pot & heat on high. Let the coconut milk come to a boil. (you should start to see the oil separate from the milk.  If it doesn't don't worry just wait for bubbles to form and the coconut to become fragrant)
  2. Add Thai Green Curry paste and stir well
  3. Next add chicken and stir fry until 3/4 cooked
  4. Add remaining coconut milk and bring to a boil
  5. Now add fish sauce, Bone Broth, mushrooms and capsicum.  Return to a boil then reduce to a low simmer
  6. Turn off the heat once mushrooms and capsicum have softened
  7. Stir through Thai Basil leaves to serve.  Add to your personal taste and preference



  • Serve with quinoa or cauliflower rice
  • Feel free to add extra coconut milk or water or you would like extra sauciness