Green chicken & vegetable curry
A spicy bowlful just begging for plenty of rice to mop up every last drop of sauce
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
- 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.
- 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.
IF YOU WANT TO USE A SLOW COOKER...
Cook the chicken in a frying pan until lightly coloured, then tip into your slow cooker and coat in the curry sauce. Add the parsnips, coconut milk, fish sauce and sugar, then cover and cook on High for 3-5 hours. Check the chicken is tender, then add the mushrooms and peas and cook for a further 30 mins.
431 kcalories, protein 32g, carbohydrate 17g, fat 27 g, saturated fat 16g, fibre 5g, sugar 10g, salt 1.53 g
Recipe from Good Food magazine, January 2010.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/146607/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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
Buy ingredients
Search Good Food
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
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
431 kcalories, protein 32g, carbohydrate 17g, fat 27 g, saturated fat 16g, fibre 5g, sugar 10g, salt 1.53 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
15 December 2009
Jen commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
09 July 2010
Lills99 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
23 September 2010
uptospeed rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
13 June 2013
LakesideAl rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.