Chicken Thai Green Curry is an easy, flavour-filled meal you can make any night of the week! I like to use authentic flavours and fill it with delicious crisp veggies – It’s delicious!
This Chicken Thai Green Curry recipe is so much tastier and healthier than takeaway, and it is really simple to make!
575 Cals Per Serving
Prep Time: 10 Minutes
Cook Time: 20 Minutes
600g Chicken Breast (cut into 1” Cubes)
680g Uncle Bens Quick Cook Jasmine Rice
20g Coconut oil
200ml Reduced Fat Coconut Milk**
60g Thai Green Paste
2 Garlic Clove (crushed)
¼ tsp Salt
1 Onion (Sliced)
1 Red Pepper
1 Green Pepper
1tbs Lemon Zest
½ tsp Lemon Juice (fresh)
100g Green Beans
Small Handful of Basil
Add your coconut oil to a pan and add in your garlic and onion and until tender, then add half the amount of your thai green paste to the mix and cook for a minute to release the fragrance. Now add in your chicken breast and cook through.
Now, add in your coconut milk (add 75ml boiling water, if needed), and remaining Thai green paste. Bring to the boil, then turn down and simmer for 5 minutes.
Add your salt, yellow pepper, green beans and lime zest, stirring well to incorporate. Simmer until vegetables are cooked to your liking. Just before serving throw in your basil and serve onto a plate.
Cook your Jasmine rice as per packet instructions and serve.
As always, give it a blast and let me know what you think.