Thai Green Chicken Curry
Green curry comes together fast on a weeknight. Fry the paste until it smells fragrant, add coconut milk and chicken, then let it simmer while the rice cooks. It lands somewhere between mild and medium depending on your paste, and a squeeze of lime at the end keeps it fresh.
Ingredients
Makes 4 servings
- 680g Chicken thighs
- 120g Green curry paste
- 600ml Coconut milk
- 240g Green beans
- 32ml Fish sauce
- 20g Fresh basil
- 1 lime
Method
- Dice chicken into bite-sized pieces. Fry green curry paste in a dry pan over medium heat for 1 minute until fragrant.
- Add chicken, stir to coat. Pour in coconut milk and bring to a gentle simmer. Cook 12 minutes.
- Add green beans and cook a further 5 minutes until beans are tender and chicken is cooked through.
- Season with fish sauce and lime juice to taste. Scatter with fresh basil. Serve with steamed jasmine rice.
Nutrition
Per serving: 660 kcal · 37.3g protein · 15.3g carbs · 51.7g fat