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Thai Green Chicken Curry

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.
Course Main Course
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 portions
Calories 376kcal
Author Charlotte Oates

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

1 portion of fruit and vegetables.

Nutrition

Serving: 1portion | Calories: 376kcal | Carbohydrates: 11.8g | Protein: 32.7g | Fat: 21.7g | Saturated Fat: 14.3g | Sodium: 480mg | Fiber: 1.9g | Sugar: 6.7g