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My quick version of a classic Thai Green Chicken Curry. Succulent chicken and crunchy vegetables in a fragrant coconut sauce. Absolutely delicious and ready in just 20 minutes.
One recipe that I’d been meaning to perfect for ages is Thai Green Chicken Curry. But Thai Green Curry always seemed like a bit of a faff so I put it off again and again. That was until a few weeks ago when I was asked to create a recipe using ingredients from Very Lazy.
If you’re not familiar with Very Lazy, the clue is in the name. They’ve taken a lot of the effort out of cooking by chopping and blitzing some of my favourite ingredients, including ginger, garlic, chilli and lemongrass. This means that rather than peeling, chopping and grating the ingredients for my curry, I simply squeeze or spoon them in. So much easier and less washing up too (plus there’s a lot less risk that I’ll chop a chilli and then rub my eye, I’ve done it before and I can assure you it’s not something I want to repeat!).
If you’re after some more Very Lazy recipe inspiration there’s loads of ideas over on their site.
I often end up cooking two dinners if I’m entertaining One for the boys (who can’t wait that late for dinner) and then one for me. This means I’m usually juggling the bed time routine and cooking at the same time so I need dinner to be as simple as possible (I’m also a shocker for getting sidetracked and starting to cook later than I should so quick is good too).
This Thai Green Chicken Curry is ready in just 20 minutes so it’s perfect for us, and anyone else after something quick and delicious. It’s also great if you’re cooking for a crowd as the quantities can easily be increased, and it tastes like it’s taken a lot more effort to make than it really has so I’m sure they’ll be impressed 🙂
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Thai Green Chicken Curry
INGREDIENTS
- 500 g chicken breast - you can also use filleted chicken thighs if you like too
- 1 tbsp olive oil
- 400g can coconut milk
- 1 tbsp Very Lazy Ginger Paste
- 1 tbsp Very Lazy Lemongrass Paste
- 1 tbsp Very Lazy Garlic Paste
- 1 tsp Very Lazy Chopped Red Chillies - heaped
- 1 tsp ground cumin
- 1 tsp fish sauce
- A few kaffir lime leaves
- 1 small bunch coriander
- 1 small bunch Thai basil - or regular basil if you can't get hold of any
- 1 red pepper
- 85 g baby sweetcorn - approx a handful
- 85 g mangetout - approx a handful
- Salt
- 1 tsp cornflour - optional - I add this as I like my curry to have a slightly thicker consistency
- Cooked rice - a little more chopped coriander and basil and a squeeze of fresh lime juice (to serve)
INSTRUCTIONS
- Chop your red pepper, baby sweetcorn and mangetout into bite-sized pieces.
- Chop your chicken breasts into bite-sized pieces.
- Heat the olive oil (1 tbsp) in a medium-sized saucepan. Add the chicken and cook until browned on the outside. Remove the chicken from the pan.
- Add the coconut milk, ginger paste (1 tbsp), garlic paste (1 tbsp), lemongrass paste (1 tbsp), red chilli (1 heaped tsp), kaffir lime leaves (3-4), ground cumin (1 tsp) and fish sauce (1 tsp). Bring to the boil and then reduce the heat to a simmer.
- Return the chicken to the pan along with the red pepper, mangetout and baby sweetcorn. Season with salt and cook for 10 minutes. If you'd like the sauce slightly thicker - Put the cornflour (1 tsp) into a small bowl. Add a couple of tablespoons of the liquid from the pan. Mix them together until the cornflour is fully combined with the liquid. Add to the pan and stir.
- While the curry is cooking, finely chop the fresh coriander and Thai basil (1 small bunch of each).
- Remove the pan from the heat, remove the kaffir lime leaves, stir in the chopped herbs and serve.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For…
- Dairy-Free
- Egg-Free
- Gluten-Free
- Nut-Free
- Soy-Free
Can be made corn-free by leaving out the optional cornflour.
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
Mel says
Now a recipe you can put together in 20 minutes is always a winner in my books! Thai Green Curry is my husband’s favourite, so pinning now so I can make it later! Thanks for joining in with #FreeFromFridays.
Clem says
Haven’t made this in ages and so keen to give this a go. Nearly picked up a supermarket thai green curry paste yesterday but homemade always tastes so much better!
Charlotte Oates says
I hope you enjoy it x
Eb Gargano | Easy Peasy Foodie says
I adore Thai green curries – but I have to admit I don’t make them all that often due to all the chopping, so I love the idea of using the Very Lazy pastes to speed the process up – I have often seen them in the shops but I’ve never actually tried them…not quite sure why as they would be perfect for me (I often think my blog should have been called The Very Lazy Foodie!!) Eb x
Charlotte Oates says
You’re right I’d definitely say they’re your sort of ingredient 🙂
Diane says
I’m intolerant to garlic – would you just leave it out or replace it with something else?
Charlotte Oates says
Just leave it out.
Rebecca Smith says
I love so much about this dish Charlotte, the ingredients are gorgeous, the photos are beautiful…stunning and..I love Lazy Food, however I’ll admit to only using the lazy garlic…this is just the recipe I need to kick me into action to make thai myself.
Charlotte Oates says
Definitely try some of the other products too. The lemongrass paste is my favourite, it’s got a fantastic flavour and it’s so much easier to use than fresh.
Nicole says
I was *just* thinking about how I needed to find a good vegan Thai recipe to share with my daughter. This fits perfectly! 🙂
Charlotte Oates says
It’s really easy to adapt this to vegan. I hope she enjoys it.