Thai green curry
ChickenCurryDinner
Thai green curry
Chicken and green vegetables simmer in coconut milk and green curry paste for a fragrant, gently spicy dinner.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Level
- Easy
Gather
Ingredients
- 500 gboneless chicken thighs, cut into bite-sized pieces
- 2 tbspThai green curry paste
- 400 mlcoconut milk
- 150 mlwater
- 1courgette, cut into half-moons
- 150 ggreen beans, trimmed and halved
- 1 tbspvegetable oil
- 2 tspfish sauce
- 1 tspbrown sugar
- 1lime, juiced
- 10 gfresh basil, leaves picked
Make
Method
- 1.
Heat the oil in a large saucepan over a medium heat. Fry the curry paste for 1 minute, stirring.
1 minutes - 2.
Add the chicken and stir for 3 minutes to coat it in the paste.
3 minutes - 3.
Pour in the coconut milk and water. Add the fish sauce and sugar, bring to a gentle simmer and cook for 10 minutes.
13 minutes - 4.
Add the courgette and green beans. Simmer for 8 minutes, until the vegetables are tender and the chicken is cooked through with no pink remaining.
8 minutes - 5.
Remove from the heat and stir in the lime juice and basil.
1 minutes