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Thai Green Chicken Curry
3
from 1 vote
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Course
Main Course
Cuisine
Asian, thai
Servings
4
Ingredients
1x
2x
3x
2
tbsp
coconut oil
350
g
chicken
breasts, thinly sliced or mini fillets
1
red onion
sliced
1
red pepper
thinly sliced
½
broccoli
ciut into florets
50
g
sweet cabbage
sliced
4
scallions
sliced
1
cm
ginger
fresh grated
2
tbsp
Thai green curry paste
400
ml
coconut milk
1
tsp
fish sauce
40
g
spinach leaves
1
lime
zest and juice
2
tbsp
fresh coriander leaves
200
g
Basmati Rice
to serve.
Instructions
Cook the rice as per pack instructions.
Heat the wok with the coconut oil over a medium to high heat. Add the chicken and cook very quickly for approximately 2 minutes.
Next add in the vegetables and cook quickly for another moment or two still on a high heat.
Add the curry paste to the pan and fry this for 1 minute to coat the chicken and vegetables with the sauce.
Pour the coconut milk and season with some fish sauce if desired.
Cover the pan with the lid and allow to simmer for 5 minutes over a medium to low heat until the chicken pieces are fully cooked.
Divide the rice between the serving plates and ladle over some chicken curry.
Drizzle some lime juice and extra coriander and enjoy while piping hot.
Keyword
asian, chicken, curry, Kevin Dundon, thai