We love the Thai flavours used in this curry recipe; it’s packed with vegetables, and you can make it from start to finish in about 30 minutes.
Ingredients
- 2 tbsp vegetable oil
- 500g boneless, skinless free-range chicken thighs, cut into pieces
- Large knob of fresh ginger, peeled and finely chopped
- 3 tbsp Thai green curry paste
- 400ml tin coconut milk
- 2 tsp soy sauce
- Juice of 1 lime
- 1 red pepper, sliced
- 100g beansprouts
- 2 pak choi, leaves kept whole, tough ends roughly chopped
- 100g mangetout or green beans
- Handful of fresh coriander, chopped
- Freshly cooked rice to serve
Method
- 1. Heat the oil in a frying pan. Fry the chicken for 5 minutes until golden brown. Add the ginger and cook for 1 minute. Stir through the Thai curry paste and cook for 2 minutes more over a medium heat. Add the coconut milk and half a tin (200ml) of water and simmer for 10 minutes until the chicken is cooked through.
- 2. Add the soy sauce and lime juice, taste, then add more if needed.
- 3. Add the veg and cook for a further 2 minutes. Throw in the coriander, then serve straightaway with rice.
Nutritional info
Per serving: 431kcals, 29g fat (16.7g saturated), 32.7g protein, 10.3g carbs, 4.6g sugar, 1.3g salt
Chef's tip
Next time around make the curry with salmon: cook the ginger and curry paste, then add the coconut milk and water. Bring to a simmer and add 4 skinless salmon steaks, cut into chunks. Cook for
3-4 minutes until the salmon is cooked. Complete recipe as above.
OR Use shredded leftover roast chicken instead of chicken thighs