Green chicken & vegetable curry

Green chicken & vegetable curry

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(4 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
A spicy bowlful just begging for plenty of rice to mop up every last drop of sauce

Nutrition and extra info

Nutrition:

  • kcal431
  • fat27g
  • saturates16g
  • carbs17g
  • sugars10g
  • fibre5g
  • protein32g
  • salt1.53g
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Ingredients

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 500g boneless, skinless chicken thigh, cut into bite-size pieces
  • 1-2 tbsp Thai green curry paste
  • 2 small parsnip, cut into chunks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 400g can coconut milk
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tsp light muscovado sugar
  • 100g mushroom, sliced
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • handful frozen peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • handful basil leaves, torn

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.

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Comments (5)

cshobbs's picture
2.5

Good curry recipe but we were not convinced by the parsnips!

uptospeed's picture
5

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

lills99's picture
5

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
4

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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