Speedy Green Chicken Curry
This Thai green curry recipe is bursting with vibrant flavors from the fragrant curry paste, tangy lime, and aromatic basil leaves. Tender chicken strips and crisp green beans are cooked in a luscious coconut milk sauce, creating a comforting and satisfying dish that pairs perfectly with fluffy basmati rice. It's a quick and easy meal that brings a taste of Thailand right to your dining table.
— Constant Cookbook
Ingredients
- 1 tsp vegetable oil
- 1 red onion , cut into half-moon slices
- 4 tbsp Thai green curry paste
- 2 x 400g cans light coconut milk
- 2 tbsp fish sauce
- zest and juice 2 limes
- 1 tbsp brined green peppercorns , drained and rinsed
- 200g green beans , trimmed and halved
- 4 skinless chicken breasts , cut into long strips
- handful basil leaves
- cooked basmati rice , to serve
Instructions
- Heat the oil in a medium pan, add the onion and fry for 2 mins. Tip in the paste and cook for 1 min more. Pour in the coconut milk, fish sauce, lime zest and juice, and peppercorns. Bring to a simmer, then add the beans and chicken. Cook for 5 mins or until the chicken is cooked through.
- Just before serving, add the basil leaves. Serve with basmati rice.
Yield
Serves 4
Nutrition
- Calories: 352 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 2.5 milligram of sodium
Comments
No comments found.