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Ready In:

10 minutes

Good For:

Lunch & Dinner

Chicken green curry stir-fry wrapped in omelette


Good news! It’s stir-fry, not curry. So it will take you less than 10 minutes to cook this. Good for mid-week dinner. This hits the spot as much as green curry but much easier. Check it out!


  • 1-2 Tbsp green curry paste
  • 1 large piece of chicken breast (or 2 small pieces), cut to small pieces
  • 1 Tbsp coconut oil
  • A few barton bell peppers
  • A few pieces snow peas
  • A few leaves Thai basil or basil
  • Chopped red chilli
  • 1 Tbsp fish sauce
  • 1/2 Tsp Sugar
  • 1 Tbsp water
  • 1 Tbsp milk
    For Omelette
  • 2 eggs
  • 1 Tbsp vegetable oil
  • 1 pinch salt
  • 1 Tsp water


  1. Beat the eggs and add a pinch of salt and a tea spoon of water

  2. Heat up the pan with cooking oil. Then add beaten eggs into the pan. Move the pan around to get thin layer of eggs. Don’t stir or touch the eggs. Wait until it’s golden and take off the heat. Leave it aside.

  3. Add coconut oil in to the pan. Heat it up with medium to low heat. Add green curry paste in and move it around be careful as it can be burned easily.

  4. Add chicken. Cook it with curry paste that already in the pan. Add milk.

  5. Add snow peas. Then add bell peppers. Then Thai basil and red chillis. Stir-fry until our veg are soften. Turn off the heat.

  6. Assemble the stir-fry into our omelette. Then wrap omelette around it. Now it’s ready to be served with steam rice.

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