Thai green curry with chicken and green beans

Thai green curry with chicken and green beans
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, simmering time 15 min

A super-easy, healthy Thai curry recipe made with green beans. fresh coriander andchicken thighs.

Nutrition: per serving

Calories
208kcals
Fat
11g (4.5g saturated)
Protein
23g
Carbohydrates
4.1g (2.6g sugars)
Fibre
1.7g
Salt
0.8g
Calories
208kcals
Fat
11g (4.5g saturated)
Protein
23g
Carbohydrates
4.1g (2.6g sugars)
Fibre
1.7g
Salt
0.8g

Ingredients

  • 1 tbsp light oil, such as groundnut, for frying
  • 400g boneless, skinless free- range chicken thighs, cut into bite-size pieces
  • 2 tbsp Thai green curry paste
  • 2 shallots, finely sliced
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • 200ml coconut milk
  • 200g green beans, trimmed
  • 2 tbsp mix chopped fresh coriander and basil to garnish

Method

  1. Heat the oil in a large pan over a high heat. Briefly fry the chicken pieces until they start to brown.
  2. Stir through the curry paste to coat the chicken, then fry for another minute or so. Add the shallots, soy sauce and fish sauce.
  3. Pour in the coconut milk and stir well. Bring to the boil, then lower the heat and simmer for 10 minutes.
  4. Add the green beans and a splash of water if the sauce is looking a bit dry. Cover with a lid and cook for 5 minutes or until the beans soften. Serve sprinkled with the herbs.

delicious. tips

  1. Serve with white or brown rice for a more substantial meal.

    You could use asparagus, broccoli or mangetout instead of green beans.

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