The BBC Good Food logo
Speedy green chicken curry

Speedy green chicken curry

By
A star rating of 4.7 out of 5.10 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Total time
    • Takes 15 mins
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal352
fat20g
saturates13g
carbs9g
sugars5g
fibre3g
protein35g
salt2.5g
Advertisement

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 bean , trimmed and halved
  • 4 skinless chicken breasts , cut into long strips
  • handful basil leaves
  • cooked basmati rice , to serve

Method

  • STEP 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.

  • STEP 2

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

Goes well with

Recipe from Good Food magazine, June 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.10 ratings
Advertisement
Advertisement
Advertisement

Sponsored content