Thai green chicken curry

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olive magazine

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Recipe by olive magazine

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1. Heat a large saucepan and add the oil. Cook the chicken for 3 minutes until it starts to brown. Add the curry paste and cook, stirring, for 1 minute until fragrant. Then add the coconut milk, stir and reduce the heat to a gentle simmer.
2. Cook for 10 minutes, then add the beans and courgette. Cook for 3 minutes until the vegetables are just tender. Remove from heat and season to taste with lime juice and stir through the coriander. Serve with boiled rice.

Per serving

337 kcalories, protein 32.5g, carbohydrate 4.1g, fat 21.3 g, saturated fat 14.7g, fibre 0.7g, salt 0.62 g

Latest comments and suggestions

• Bobby

  17 November 2007

  Bobby rated this recipe

  

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• Rebecca

  06 January 2008

  Rebecca rated and commented on this recipe

  

  Really simple, but very tasty! Only suggestion would be that the beans need a bit longer than three minutes - I left them in for about five and they were perfect.

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• Holly

  03 March 2008

  Holly rated and commented on this recipe

  

  Very easy recipe to follow, was very tasty, just watch out how much curry paste you put in. I left out the courgettes because I don't like them. All in all, excellent dish I would def make again!

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• Mani

  14 March 2008

  Mani rated and commented on this recipe

  

  Few points to add. Use very fresh green curry paste and that too of good quality. Those who don't like courgettes, add 1 babypotato,1/2 eggplant and few sliced mushrooms.It becomes tastier and quite filling. When the curry is ready to serve, just add torn fresh basil leaves and give it a boil.It enhances the flavour. You can omit the lime juice cauz it may overpower the nice aroma of the basic green curry paste. Happy cooking.

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• Muslingpige

  02 July 2008

  Muslingpige rated and commented on this recipe

  

  Really nice - and easy to make. Added some fresh ginger and springonions - yum. Will absolutely make it again...

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• tanya

  13 August 2008

  tanya commented on this recipe

  Turned out really nice. I left out the lime juice and added fresh basil at the end. Made my green curry paste from scratch, it makes the curry taste really authentic. The paste requires a few unavailable ingredients, like Kaffir Lime Leaves and Galangal. A great substitute for the lime leaves are crushed dried bay leaves instead of using lime zest, because bay leaves have a woody fragrance. If you use ginger to substitute the Galangal, add a few lemon drops on top of it too. Enjoy!

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• Serona

  28 August 2008

  Serona commented on this recipe

  Made this for a dinnerparty and even those who said they disliked Thai food raved about this and asked for the recipe,

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• c3I

  31 August 2008

  c3I rated and commented on this recipe

  

  Easy, tasty. looks impressive - a definite winner!

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• Rachel

  06 September 2008

  Rachel rated this recipe

  

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• Gillybean

  01 November 2008

  Gillybean rated and commented on this recipe

  

  I made this last night pretty much as the recipe and it was great. I made the quantity as in the recipe thinking we would have enough for another day but my husband ate 2 portions so only one left! I added half a green pepper cut into strips and it was lovely. Also I included the lime juice as in the recipe and I am glad I did because it enhanced the flavour. We will definately be having this again.

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• Haley

  14 December 2008

  Haley rated this recipe

  

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• Halfbrood

  03 January 2009

  Halfbrood commented on this recipe

  Excellent dish. Just finished, and enjoyed every morsel. Would thoroughly recommend it for its simplicity, quick preparation time and taste, of course. Added mange tout peas as I couldn't get my hands on green beans, and they added a lovely crunch.

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• Emmanuelle

  04 January 2009

  Emmanuelle rated and commented on this recipe

  

  Very easy and tasty! Just loved it! Made it yesterday and family - not fond of "exotic cuisine" - loved it too. Will definitely cook it again.

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Ingredients

• 1 tbsp oil
• 4 small, skinless chicken breasts , thinly sliced
• 1-2 tbsp green curry paste , depending on how hot you like it
• 400ml coconut milk
• 100g green beans , trimmed
• 1 small courgette , halved lengthways and thinly sliced on the diagonal
• 1 lime , juiced
• a handful of coriander leaves

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 1 tbsp oil
• 4 small, skinless chicken breasts , thinly sliced
• 1-2 tbsp green curry paste , depending on how hot you like it
• 400ml coconut milk
• 100g green beans , trimmed
• 1 small courgette , halved lengthways and thinly sliced on the diagonal
• 1 lime , juiced
• a handful of coriander leaves

Per serving

337 kcalories, protein 32.5g, carbohydrate 4.1g, fat 21.3 g, saturated fat 14.7g, fibre 0.7g, salt 0.62 g

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