Green chicken & vegetable curry

Green chicken & vegetable curry

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

A spicy bowlful just begging for plenty of rice to mop up every last drop of sauce

Nutrition and extra info

Nutrition info

Nutrition

kcalories
431
protein
32g
carbs
17g
fat
27g
saturates
16g
fibre
5g
sugar
10g
salt
1.53g

Ingredients

  • 2 tbsp sunflower oil
  • 500g boneless, skinless chicken thighs, cut into bite-size pieces
  • 1-2 tbsp Thai green curry paste
  • 2 small parsnips, cut into chunks
  • 400g can coconut milk
  • 1 tbsp fish sauce
  • 2 tsp light muscovado sugar
  • 100g mushrooms, sliced
  • handful frozen peas
  • handful basil leaves, torn

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Method

  1. Heat the oil in a large pan, add the chicken and fry until lightly coloured. Stir in the curry paste to coat the chicken. Add the parsnips, coconut milk, fish sauce and sugar, then bring to a gentle simmer, stirring every now and then.
  2. Reduce the heat, cover the pan and cook for 10 mins. Add the mushrooms and peas, then cook for a further 5 mins until the chicken and vegetables are tender. Scatter with basil to serve.

Recipe from Good Food magazine, January 2010

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Comments

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uptospeed's picture
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Loved this recipe cooked it for the in-laws they loved so i am cooking it again tomorrow for friends

lills99's picture
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Fantastic recipe! Cooked at least 10 times. I reccomend you serve with homemade naan bread and substitute the parsnips with bell peppers.

faggy_no_oats's picture

Parsnips in a Thai curry? This might have to be tried to be believed...

bunzle's picture
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nice but mine didn't look this green it was more a creamy colour, despite me putting in twice the amount of curry paste! maybe i need to find a better quality paste than tesco thai green curry paste?! also the parsnips overcooked and disintegrated into the sauce which left it a little textureless; i probably had the heat on too high :( nevermind, still really enjoyed it!

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