Thai curry
  • Serves icon Serves 4
  • Time icon Takes 15-20 minutes to make, 15-20 minutes to cook

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.

Nutrition: per serving

Calories
431kcals
Fat
29g (16.7g saturated)
Protein
32.7g
Carbohydrates
10.3g (4.6g sugar)
Salt
1.3g
Calories
431kcals
Fat
29g (16.7g saturated)
Protein
32.7g
Carbohydrates
10.3g (4.6g sugar)
Salt
1.3g

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.

delicious. tips

  1. 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

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