thaidinnerServes 4

Thai Green Curry with Chicken & Vegetables

Name: Thai Green Curry with Chicken & Vegetables
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Cuisine: thai
Ingredients: 400g, sliced Chicken breast or thighs (skinless); 2 tbsp Thai green curry paste; 400ml Reduced-fat coconut milk; 150ml Chicken stock (low-sodium); 1 large, sliced Courgette; 100g Mangetout; 1, sliced Red pepper; 1 tsp, grated Fresh ginger; 2 cloves Garlic; 1 tbsp Fish sauce (or coconut aminos); 1 tbsp Lime juice; small handful Thai basil or coriander; 150g dry weight Brown rice

A fragrant, lightly spiced green curry with chicken, courgette, mangetout, and Thai basil in a coconut milk broth.

Ingredients

Chicken breast or thighs (skinless)400g, sliced
Thai green curry paste2 tbsp
Reduced-fat coconut milk400ml
Chicken stock (low-sodium)150ml
Courgette1 large, sliced
Mangetout100g
Red pepper1, sliced
Fresh ginger1 tsp, grated
Garlic2 cloves
Fish sauce (or coconut aminos)1 tbsp
Lime juice1 tbsp
Thai basil or coriandersmall handful
Brown rice150g dry weight

Method

1Cook brown rice according to packet instructions.
2Heat a little oil in a wok or deep pan. Fry curry paste for 1–2 minutes until fragrant. Add garlic and ginger.
3Add chicken and stir to coat in the paste. Cook for 3–4 minutes until sealed.
4Pour in coconut milk and stock. Bring to a gentle simmer, not a rolling boil (preserves the coconut milk). Cook for 10 minutes.
5Add courgette, mangetout, and red pepper. Simmer for a further 5 minutes until vegetables are just tender.
6Stir in fish sauce and lime juice. Taste and adjust. Serve over brown rice with Thai basil or coriander.

Make this work for your body

Sign up free to adapt this dish to your own health needs — lower salt, diabetes-friendly, dairy-free — while keeping everything you love about it. Save it, plan your week, and walk with others.

Adapt this recipe — free