Name: Speedy green chicken curry
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tsp vegetable oil; 1 red onion cut into half-moon slices; 4 tbsp Thai green curry paste; 2 x 400g cans light coconut milk; 2 tbsp fish sauce; zest and juice 2 limes; 1 tbsp brined green peppercorn drained and rinsed; 200g green bean trimmed and halved; 4 skinless chicken breasts cut into long strips; handful basil leaves; cooked basmati rice to serve

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Speedy green chicken curry

Speedy green chicken curry

Jennifer Joyce

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Serves 4

Easy

Total time: 15 mins

Takes 15 mins

A star rating of 4.7 out of 5.10 ratingsRate

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The definition of curry in a hurry, try this fragrant Thai spice-pot with chicken, green beans, basil and basmati rice

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 tsp vegetable oil
1 red onion

cut into half-moon slices
4 tbsp Thai green curry paste
2 x 400g cans light coconut milk
2 tbsp fish sauce
zest and juice 2 limes
1 tbsp brined green peppercorn

drained and rinsed
200g green bean

trimmed and halved
4 skinless chicken breasts

cut into long strips
handful basil leaves
cooked basmati rice

to serve

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Nutrition: per serving

kcal352
fat20g
saturates13g
carbs9g
sugars5g
fibre3g
protein35g
salt2.5g

Method

step 1

Heat the oil in a medium pan, add the onion and fry for 2 mins. Tip in the paste and cook for 1 min more. Pour in the coconut milk, fish sauce, lime zest and juice, and peppercorns. Bring to a simmer, then add the beans and chicken. Cook for 5 mins or until the chicken is cooked through.
step 2

Just before serving, add the basil leaves. Serve with basmati rice.

Recipe from Good Food magazine, June 2013

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A star rating of 4.7 out of 5.10 ratings

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