Prep Time:10 mins
Understanding food allergies and intolerances
Thai green chicken curry
Cooking Time:40 mins
Serves:4 Adults
Cost:Medium
This light and easy Thai green chicken curry with coconut milk is bursting with the flavour of coconut, ginger and lime. If you want to use leftover cooked chicken, add it to your curry at the end rather than the beginning.
Ingredients
- 450g / 1lb of chicken fillets, diced
- 1 tablespoon of olive oil
- 1 medium onion, diced
- 1 clove of garlic, chopped finely
- 1 inch piece of fresh ginger, peeled and grated
- 1 tablespoon of green curry paste
- 1 x 400g tin of low-fat coconut milk
- Juice and zest of ½ a lime
- 1 teaspoon of fish sauce or soy sauce
- 1 red chilli, seeds removed and diced
- 100g / 3½ oz. of frozen peas
Method
- Heat the oil in a wok / saucepan / large frying pan.
- Add the onion and fry gently until it is softened.
- Add ginger, chili, garlic and curry paste.
- Add the chicken pieces and allow to cook briefly.
- Add the tomato puree and coconut milk and stir well.
- Add the fish sauce, then add the frozen peas.
- Bring to boil and allow to simmer gently for another ten minutes, until it has thickened slightly.
- Add the lime juice and zest and stir through.
- Cook the rice as per the pack instructions (60g portion per person).
- Serve and enjoy.
What you will need
- Chopping board
- Chopping knife
- Saucepan
- Wok
- Wooden spoon
Serving suggestions
What’s the secret to a good, authentic coconut chicken curry? Serve your freshly made Thai green chicken curry together with brown rice and lime wedges for the full taste.
"Don't forget to refrigerate any leftovers"
