Name: Green chicken curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 750 gram chicken thigh fillets, trimmed, cubed; 1/4 cup green curry paste; 2 400ml cans coconut milk; 150 gram green beans, trimmed, halved; 1 zucchini, halved lengthways, sliced; 1/4 cup coriander leaves; 2 tablespoon lime juice; 1 tablespoon fish sauce; 1 tablespoon grated palm sugar; 1/3 cup thai basil leaves, plus extra to serve; steamed jasmine rice, to serve

Green chicken curry

This creamy, fragrant curry tossed with tender chicken pieces and stir-fried greens is perfect served on a bed of steamed rice for a quick and easy weeknight dinner.

Skip to Recipe

Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

2 tablespoon peanut oil

750 gram chicken thigh fillets, trimmed, cubed

1/4 cup green curry paste

2 400ml cans coconut milk

150 gram green beans, trimmed, halved

1 zucchini, halved lengthways, sliced

1/4 cup coriander leaves

2 tablespoon lime juice

1 tablespoon fish sauce

1 tablespoon grated palm sugar

1/3 cup thai basil leaves, plus extra to serve

steamed jasmine rice, to serve

Method

1.In a large wok or frying pan, heat oil on high. Stir-fry chicken in 2 batches, 3-4 minutes each, until well browned. Set aside.

2.Using same wok, stir-fry paste 1 minute. Add coconut milk and lime leaves. Bring to a simmer. Cook 5 minutes.

3.Return chicken to wok with vegetables and coriander. Simmer 3-4 minutes, until vegetables are tender.

4.Season with juice, fish sauce and sugar. Stir basil through and serve with rice and extra basil.

Buy a good-quality, authentic curry paste. If you prefer a milder flavour, use yellow curry paste. If you don’t have lime leaves, use finely shredded lime zest.
Note

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Ingredients

Method

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