Thai curry
- Portion size: Serves 4
- Takes 15-20 minutes to make, 15-20 minutes to cook
- Difficulty: easy
We love the flavours used in this Thai curry recipe; it’s packed with vegetables and you can make it from start to finish in about 30 minutes.
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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
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Method
- 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.
- Add the soy sauce and lime juice, taste, then add more if needed.
- Add the veg and cook for a further 2 minutes. Throw in the coriander, then serve straightaway with rice.
Nutrition
- 431kcals Calories
- 29g (16.7g saturated) Fat
- 32.7g Protein
- 10.3g (4.6g sugar) Carbs
- 1.3g Salt
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