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Main course · Thai

Thai Green Chicken Curry

35 min Serves 4 ~454 kcal/serving ~£8.20 (£2.05/serving) Gluten-freeDairy-freeKid-friendly
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Ingredients

  • 600 g chicken breast fillets
  • 400 ml tinned coconut milk
  • 3 tbsp Thai green curry paste
  • 1 courgette
  • 1 red pepper
  • 100 g frozen peas
  • 1 tbsp fish sauce
  • 1 tbsp vegetable oil
  • 200 ml chicken stock

Nutrition (per serving)

Calories
454 kcal
Protein
39.6 g
Carbohydrate
10.5 g
of which sugars
6.3 g
Fat
27.5 g
of which saturates
18 g
Fibre
4 g
Salt
2.20 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Slice the chicken into bite-sized strips. Dice the courgette and red pepper.

  2. 2

    Heat the oil in a wide pan over high heat. Fry the curry paste for 1–2 minutes until very fragrant.

  3. 3

    Add the chicken and stir-fry for 3–4 minutes until sealed all over.

  4. 4

    Pour in the coconut milk and stock, add the courgette and red pepper, and bring to a simmer.

  5. 5

    Cook for 12 minutes until the chicken is cooked through, then stir in the peas and fish sauce.

  6. 6

    Simmer for 2 more minutes. Cool fully before freezing. Reheat gently on the hob and serve with rice.

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