Chicken Green Curry
Servings: 4
Using the shortcut of good-quality store-bought paste, this Chicken Green Curry recipe takes only 15 minutes to pull together. Tender chicken is cooked with the curry paste, along with coconut milk, brown sugar, fresh herbs and veggies to create a fragrant, coconutty green curry. Serve with simple steamed jasmine rice and lime wedges for squeezing.
Ingredients
- 1 tbsp olive oil
- 500 g 1 lb 2 oz boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp green curry paste
- 270 ml 9 fl oz coconut milk
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 2 cups 300 g vegetables of choice (zucchini/courgette, cherry tomatoes and sugar snap peas pictured)
- ¼ cup 10 g Thai basil leaves (optional)
- Lime wedges to serve
- Steamed jasmine rice to serve
Instructions
- Heat the olive oil in a large frying pan over medium heat.
- Add the chicken and cook for 5–6 minutes, until browned.
- Add the green curry paste and coconut milk and bring to a gentle simmer.
- Add the brown sugar, fish sauce and vegetables. Cook for 2 minutes until the vegetables have softened and the chicken is cooked through.
- Stir through the basil leaves, finish with a squeeze of lime and serve with rice.
Notes
MAKE AHEAD
Best cooked and eaten immediately. Cut the chicken and vegetables in advance and store them separately, refrigerated in airtight containers for up to 2 days to help speed up your meal preparation.LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave until piping hot. Green curry can be frozen for up to 2 months; however, its texture may change and become a little grainy as it thaws. Thaw in the fridge overnight before reheating in the microwave until piping hot.Scan for full recipe:
