Easy Thai Green chicken & mushroom curry
Published: January 24, 2023 at 1:38 PM
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.7 out of 5.24 ratingsRate
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Packed with tender chicken, hearty mushrooms and fresh veg, this Thai curry comes together in a flash on busy days
Dairy-free
Egg-free
Gluten-free
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
-
1tbsp vegetable oil
-
½ 170g jar Thai green curry paste
-
1 large or 2 small chicken breasts
sliced
-
½ red onion
sliced
-
200g button mushrooms
halved or quartered
-
200ml coconut milk
-
50g mangetout
halved lengthways or 50g small broccoli florets
-
cooked rice
to serve
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Nutrition: per serving
-
kcal688
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fat34g
-
saturates16g
-
carbs56g
-
sugars10g
low
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fibre3g
-
protein39g
-
salt1.28g
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Method
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step 1
Put the vegetable oil in a frying pan, and heat on high. Season the chicken slices with salt and brown them on high until just golden then remove from the pan and set aside. You don’t need to cook the chicken all the way through, just get it nicely golden.
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step 2
Add the Thai green curry paste, stir fry for 1 minute then add the onion and reduce the heat to medium. Stir fry for 2 mins, or until the onion is becoming softened.
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step 3
Add the mushrooms and cook on medium-high heat for 5 minutes. Add the coconut milk and bring to the boil. Reduce the heat then simmer, covered for 5 mins, add the chicken strips. Cook for another 3 mins, or until the chicken is cooked through and the sauce is piping hot, then add the mangetout and cook for 1 min.
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step 4
Divide cooked rice between two bowls. Spoon over the chicken curry mixture to serve.
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Overall rating
A star rating of 4.7 out of 5.24 ratings
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