Thai green curry chicken
Tender chicken thigh and green beans simmered in a creamy coconut curry built on store-bought green curry paste, finished with Thai basil and lime.
- Prep
- 6 min
- Cook
- 14 min
- Serves
- 2
- Per serve
- 1080 kcal
Ingredients
Method
Thinly slice the chicken, trim and cut the green beans and slice the bell pepper. Open the coconut milk without shaking it so the thick cream stays on top.
Heat the oil in a large deep skillet over medium heat. Add the curry paste and about 1/2 cup of the thick coconut cream and fry, stirring, until it smells fragrant and little specks of oil appear.
Add the chicken and stir-fry in the paste for 2 minutes, until the outside of the pieces turns opaque.
Pour in the rest of the coconut milk, swirl the water around the can and add it, then the fish sauce, sugar and green beans. Simmer, stirring now and then, until the chicken is cooked through with no pink inside and the beans are tender.
Add the bell pepper and simmer 1 minute more. Meanwhile, heat the rice in the microwave according to the package.
Take off the heat, stir in the basil and lime juice and taste: add more fish sauce for salt or sugar to round it out. Serve with the rice.
Tips
- Frying the paste in the thick coconut cream first is what gives the curry its depth, so don't skip it.
- Most Thai green curry pastes are gluten-free and dairy-free, but check the label; some contain shrimp paste or wheat.
- Swap the beans for zucchini, snow peas or a can of drained bamboo shoots.
