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Thai Green Chicken Curry

Serves 2Prep 5 minCook 15 minBy Michelle Hanlon

A quick and flavour-packed Thai green chicken curry loaded with vegetables and finished with fresh bean sprouts and herbs. An easy dinner for two, ready in around 20 minutes.

Pantrix Tip: Use the vegetables you already have available. Capsicum, carrots, green beans, snow peas and other suitable vegetables can easily be swapped depending on what needs using up.

Thai Green Chicken Curry — Pantrix

Ingredients

  • 300g chicken breast, thinly sliced
  • 1 tbsp oil
  • 2 tbsp Thai green curry paste
  • 400ml coconut milk
  • 1 small carrot, thinly sliced
  • ½ onion, sliced
  • ½ capsicum, sliced
  • ½ cup green beans or snow peas
  • 1 tsp brown sugar
  • 1 tbsp fish sauce
  • 1 tsp lime juice
  • Small handful bean sprouts
  • Fresh coriander or Thai basil, to garnish
  • Steamed rice, to serve

Method

  1. 1Heat the oil in a large frying pan or wok over medium-high heat.
  2. 2Add the chicken and stir-fry for 2–3 minutes.
  3. 3Add the Thai green curry paste and cook for approximately 1 minute until fragrant.
  4. 4Pour in the coconut milk and stir well.
  5. 5Add the carrot, onion, capsicum and green beans or snow peas.
  6. 6Simmer for 7–8 minutes, or until the chicken is completely cooked and the vegetables are just tender.
  7. 7Stir through the brown sugar, fish sauce and lime juice. Taste and adjust seasoning if required.
  8. 8Add the bean sprouts just before serving so they retain some crunch.
  9. 9Serve with steamed rice and garnish with fresh coriander or Thai basil.