Thai Green Chicken Curry
In this aromatic and flavorful recipe, tender chicken slices are simmered in a fragrant green curry sauce made with creamy coconut milk and Thai green curry paste. The dish is packed with colorful vegetables like green beans and courgette, adding freshness and texture to the rich curry. Finished with a squeeze of lime juice and garnished with fresh coriander leaves, this vibrant and satisfying curry is perfect for a quick and delicious meal.
— Constant Cookbook
Ingredients
- 1 tbsp oil
- 4 small, skinless chicken breasts , thinly sliced
- 1-2 tbsp green curry paste , depending on how hot you like it
- 400ml coconut milk
- 100g green beans , trimmed
- 1 small courgette , halved lengthways and thinly sliced on the diagonal
- 1 lime , juiced
- a handful of coriander leaves
Instructions
- Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
- Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
- In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.
- Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
- Next, pour in a 400ml can of coconut milk and let it come to a bubble.
- Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
- Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
- Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
- Scatter with lime to garnish and serve immediately with boiled rice.
Yield
Serves 4
Nutrition
- Calories: 257 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 0.6 milligram of sodium
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