Thai Green Chicken Curry

A creamy, fragrant Thai-inspired chicken curry with crisp vegetables and jasmine rice, perfect for a quick and satisfying weeknight dinner.

Details

Prep Time	15 minutes
Cook Time	20 minutes
Servings	2
Difficulty	Easy

Equipment

• Large frying pan or wok
• Medium saucepan with lid
• Chopping board
• Sharp knife
• Wooden spoon or spatula
• Measuring spoons

Ingredients

• 400g chicken breast, sliced into bite-sized pieces
• 150g jasmine rice
• 400ml coconut milk
• 3 tbsp Thai green curry paste
• 1 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 tsp lime juice
• 1 red pepper, sliced
• 150g green beans, trimmed
• Handful of fresh basil leaves

Instructions

1. Rinse the rice until the water runs clear.
2. Cook the rice according to the packet instructions.
3. Heat the oil in a large frying pan or wok over a medium heat.
4. Fry the Thai green curry paste for 1–2 minutes until fragrant.
5. Stir in approximately 100ml of the coconut milk until smooth.
6. Add the chicken and cook for 3–4 minutes until lightly coloured.
7. Pour in the remaining coconut milk.
8. Stir in the fish sauce and brown sugar.
9. Add the sliced red pepper and green beans.
10. Simmer for 8–10 minutes until the chicken is cooked through and the vegetables are tender.
11. Stir in the lime juice.
12. Fold through the fresh basil leaves.
13. Serve the curry alongside the cooked jasmine rice.

Storage

• Fridge: 3 days in an airtight container.
• Freezer: 3 months. Thaw overnight in the fridge and reheat thoroughly until piping hot.