Speedy green chicken curry

Speedy green chicken curry

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Cooking time

Takes 15 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
352
protein
35g
carbs
9g
fat
20g
saturates
13g
fibre
3g
sugar
5g
salt
2.5g

Ingredients

  • 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
  • zest and juice 2 limes
  • 1 tbsp brined green peppercorn, drained and rinsed
  • 200g green beans, trimmed and halved
  • 4 skinless chicken breasts, cut into long strips
  • handful basil leaves
  • cooked basmati rice, to serve

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Method

  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.

Recipe from Good Food magazine, June 2013

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Comments

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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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