Speedy Thai green chicken curry
12
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
In a hurry? This fragrant, spicy chicken and veg curry cooked in coconut milk is ready in just 20 minutes.
Ingredients
Easy Cook White Rice, dry
200 g
Thai green curry paste
80 g
Reduced fat coconut milk, tinned (7.7% Fat)
1 can(s)
Chicken stock cube(s)
¼ cube(s)
Sugar Snap Peas
200 g
Green Beans
200 g
Chicken breast, skinless, raw
400 g
Lime Juice, Fresh
30 ml
Thai Fish Sauce
1 teaspoon(s)
Coriander, fresh
1 teaspoon(s)
Chilli, green or red
1 individual
Spring Onions
4 medium
Instructions
1
Cook the rice to pack instructions. Drain well.
2
Meanwhile, heat a large non-stick wok or frying pan over a medium heat and add the curry paste. Cook, stirring, for 1 minute until fragrant, then stir in the coconut milk and stock.
3
Bring to the boil and add the vegetables. Cook, stirring, for another 1 minute, then add the chicken. Cook for 7-8 minutes, stirring occasionally, until the chicken is cooked through and the veg is tender. Stir in the lime juice and fish sauce.
4
Sprinkle the coriander and chilli over the curry and serve with the rice, with the lime wedges on the side.
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