• On Oct, 05, 2024
•  ladyrecipes
•  Recipes

Thai chicken green curry is a quick, easy and tasty main meal. Great with cauliflower rice!
Cook Time
15 mins
Total Time
15 mins
Course
Main Course
Cuisine
Thai
Servings
4
Calories
452 kcal

INGREDIENTS

1x
2x
3x
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700 g chicken breasts (or thighs)
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1 tbsp groundnut oil
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2 tbsp Thai green curry paste
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1 garlic clove
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400 ml coconut milk from a tin (13.5 oz)
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120 ml chicken stock (1/2 cup)
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2 lemongrass stalks chopped
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juice of 1 lime
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zest of 2 limes
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200 g sugarsnap peas or green beans
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150 g beansprouts
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handful of fresh coriander to serve
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1 tsp Thai fish sauce (optional)
INSTRUCTIONS

Cut the chicken into bite-sized pieces and fry until browned.
Remove the hard outer leaves of the lemongrass and discard. Chop lemongrass. Add together with the garlic, curry paste and lime zest and fry another couple of minutes.
Pour in the coconut milk, chicken stock and lime juice (and fish sauce, if using). Turn down the heat, cover with a lid and simmer for 10 minutes.
Add the sugarsnap peas and cook another 2 minutes. Then add the beansprouts and cook a further 1 minute (no longer, otherwise they become soggy).
Sprinkle with coriander leaves before serving. Great with cauliflower rice.
Check the post for recipe variations!
NUTRITION
Calories: 452kcal
Protein: 61g
Fat: 17.1g
Cholesterol: 158.2mg
Potassium: 504.6mg
Fiber: 1.3g
Sugar: 5.3g