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Photo of Green chicken and vegetable curry by WW

Green chicken and vegetable curry

5
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Simple and fast green curry chicken filled with all things green including: gai lan, snow peas, green beans and coriander.

Ingredients

Sunflower oil

1 tbs, or canola variety

Green curry paste

⅓ cup(s), (110ml) Thai variety

Light canned coconut milk

270 ml

Salt reduced chicken stock

1 cup(s), (250ml)

Chicken thigh, skinless, raw

630 g, (Buy 700g), fat trimmed, cut into 4cm pieces

Carrot(s)

1 medium, thinly sliced

Chinese broccoli (gai lan)

1 bunch(es), cut into 4cm lengths

Snow peas

150 g, halved diagonally

Green string beans

200 g, halved

Lime juice

1 tbs

Fish sauce

2 tsp

Fresh coriander

½ cup(s), roughly chopped

Instructions

  1. Heat oil in a large heavy-based saucepan over medium heat. Cook curry paste for 1 minute. Add coconut milk and stock. Reduce heat and bring to a gentle simmer. Add chicken and carrot. Cook for 3-4 minutes or until chicken and carrot are almost cooked through.
  2. Add gai lan, snow peas and beans. Cook, covered, for 2-3 minutes or until tender. Stir through lime juice, fish sauce and coriander.

Notes

SERVING SUGGESTION: Steamed brown rice.

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