• 750g chicken breast, cut into large pieces
  • 1 tbsp coconut or vegetable oil
  • 2 tbsp good quality Thai Green curry paste
  • 1 tbsp dark brown sugar
  • 1 tsp freshly grated ginger
  • 250ml full fat coconut milk
  • 350ml Freja Chicken Bone Broth
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 lime, grated zest of half and juice of full lime
  • Handful fresh coriander


  1. Heat the oil in a large frying pan then add the curry paste and sugar and fry on a high heat for a few minutes, stirring throughout.
  2. Turn the heat down and add the chicken, lime zest and ginger and fry for 5 minutes.
  3. Add the Freja Chicken Bone Broth, coconut milk, fish sauce and soy sauce and bring to a simmer for 15 minutes, making sure the chicken pieces are cooked through.
  4. Take off the heat and stir in the juice from the lime.
  5. Serve sprinkled with a generous amount of roughly chopped coriander.

Recipe Notes

You can add more or less of the Thai Green curry paste depending on how much heat you want.