Speedy green chicken curry

Speedy green chicken curry

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(5 ratings)

Takes 15 mins


Serves 4
The definition of curry in a hurry, try this fragrant Thai spice-pot with chicken, green beans, basil and basmati rice

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal352
  • fat20g
  • saturates13g
  • carbs9g
  • sugars5g
  • fibre3g
  • protein35g
  • salt2.5g
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  • 1 tsp vegetable oil
  • 1 red onion, cut into half-moon slices
  • 4 tbsp Thai green curry paste
  • 2 x 400g cans light coconut milk
  • 2 tbsp fish sauce
    Fish sauce

    Fish sauce

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

  • zest and juice 2 limes



    The same shape, but smaller than…

  • 1 tbsp brined green peppercorn, drained and rinsed
  • 200g green bean, trimmed and halved
  • 4 skinless chicken breast, cut into long strips
  • handful basil leaves
  • cooked basmati rice, to serve


  1. Heat the oil in a medium pan, add the onion and fry for 2 mins. Tip in the paste and cook for 1 min more. Pour in the coconut milk, fish sauce, lime zest and juice, and peppercorns. Bring to a simmer, then add the beans and chicken. Cook for 5 mins or until the chicken is cooked through.

  2. Just before serving, add the basil leaves. Serve with basmati rice.

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Comments (4)

ncsanddancer's picture

Delicious, so easy and fast. Can definitely see it becoming a regular in our house.

rosievimes's picture

It's quick and simple to make; a little too hot for my usual tastes, but that can easily be rectified by varying the quantities of curry paste. A good week day dish when you're short of time but fancy an authentic thai taste.

katmam's picture

This is quick, easy and authentic tasting. Next time I will be ditching the peppercorns in favour of fresh chilli.

eleanormayo's picture

This was great - easy & tasty and I particularly liked the addition of the green peppercorns.

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