Thai green curry
A creamy, fragrant coconut curry with chicken and crunchy vegetables, served with rice.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Sunflower oil1 tbsp
- Thai green curry paste3 tbsp
- Chicken thigh fillets500 g
- Coconut milk400 ml
- Pepper (red or yellow)1
- Courgette1
- Broccoli400 g
- Soy sauce1 tbsp
- Lemon½
- Rice300 g
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Put the rice on to cook following the packet instructions.
Cut the chicken into bite-sized pieces, slice the pepper into strips, cut the courgette into half-moons and break the broccoli into small florets.
In a large frying pan over a medium heat, fry the curry paste in the oil for 1 minute until fragrant.
Add the chicken and stir for 4–5 minutes until white all over.
Pour in the coconut milk, add the vegetables and simmer uncovered for 8–10 minutes, until the chicken is cooked through and the vegetables are tender but still have some bite.
Season with soy sauce and lemon juice and serve with the rice.