An effortless midweek meal (or fakeaway Friday treat), this Thai Green Curry with chicken whips up in no time. #ElevateYourPlate by serving Tilda coconut rice on the side! This post has been sponsored by Tilda. All thoughts and opinions are my own.
Midweek dinners just got easier
That’s one week of homeschooling done. What sheer and utter chaos that was! Our teachers, they don’t receive nearly enough praise and pay for what they do for our children.
I’m not alone with this battle, and so anything that makes life that little bit easier right now is most welcome. This includes dinner recipes taking under half an hour to prep and cook, like this easy Thai green chicken curry recipe.
This recipe is one of Robin’s, my partner, and it’s so good it was second-dinner-date worthy.
What you’ll need to make Robin’s easy Thai green curry recipe
- Vegetable oil – to saute the garlic, ginger and onions. I use Scottish rapeseed oil to keep things local.
- Garlic – an aromatic and spicy ingredient, adjust the quantities to your liking.
- Ginger – this adds a warm, pungent peppery flavour to the dish. Again, adjust the quantities to your liking.
- Spring onions – provides a delicate onion flavour as well as a dash of colour to the finished dish. Slice the onions diagonally. Substitute with shallots if desired.
- Thai green curry paste – you can make your own Thai green curry paste recipe or use a shop-bought one for convenience.
- Chicken thighs – more flavoursome and nutritious than a sliced chicken breast, and also friendlier on the pocketbook.
- Broccoli – cut into small florets, broccoli pairs really well with the flavours of this Thai green curry as well as adding a pop of green colour.
- Green pepper – pick a pepper with three bumps on it, as this is a male pepper with fewer seeds and is better suited for cooking. Female peppers have four bumps, and their sweeter flavour is more suited to being eaten raw.
- Coconut milk – this adds a creamy, nutty richness to the finished dish. Use full fat, or if you’re trying to watch the calories, substitute with light coconut milk.
- Green beans –
- Lime juice – the acid from the lime juice brightens and enhances the other flavours in this dish. This is an essential component of green curry.
- Tilda Coconut Rice – ready in just 2 minutes, simply pop in the microwave to heat and then serve!
- Chilli – use red or green finely sliced chillies to add a little extra heat and colourful garnish to the finished dish.
- Coriander leaves – a fragrant herb, sprinkle over the dish just before serving as the heat of the dish will diminish their flavour.
How to make a Thai Green Curry
- Heat the oil in a saute pan and gently cook the garlic, ginger and spring onions.
- Add the Thai green curry paste and cook for a further minute.
- Add strips of sliced chicken thigh and brown all over.
- Add the broccoli florets and chopped green pepper.
- Pour in the coconut milk and simmer, covered, for 5 minutes.
- Squeeze in the lime juice and add the green beans and cook a further 5 minutes.
Thai green curry tips & substitutions
- Add spinach – if your sauce is looking a bit thin towards the end of cooking, add a half a bag of spinach. This will help thicken up the sauce.
- Use light coconut milk to save on the calories
- Substitute chicken thighs for chicken breast, seafood, pork or beef strips.
- Use Thai red curry paste instead of Thai green curry paste.
- Add a splash of fish sauce for extra flavour.
- Elevate your plate and serve your curry with Tilda Coconut Rice!
#ElevateYourPlate with Tilda Coconut Rice
Midweek dinners can be a bit manic sometimes, especially if you’re juggling working from home and home-schooling. Anything that makes this lockdown workload easier is a winner in my books.
Tilda rice sachets are a delicious, convenient way to make meal-time easier and more exciting. Whether you’re using their Lime & Coriander variant in an on-the-go vegetarian burrito recipe, the Caribbean Rice & Peas as a side for some slow-cooked jerk chicken or their coconut rice as a side for your favourite Asian curry, they’re an affordable store-cupboard staple.
Tilda Coconut Rice pairs perfectly with this recipe, and it only takes two minutes to heat up in the microwave. If you don’t use a microwave it’s easy enough to reheat on the hob too – simply fry for three minutes.
You can find these handy pouches in the rice aisle of your local supermarket in a variety of flavours. What’s your favourite?
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Thai green chicken curry recipe
- 1 tbsp Scottish rapeseed oil
- 2 garlic cloves finely chopped
- 1 tbsp fresh ginger root finely chopped
- 3 spring onions cut diagonally
- 1 tbsp Thai green curry paste
- 500 grams chicken thighs cut into strips
- 75 grams broccoli florets
- 1 green bell pepper coarsely chopped
- 400 ml full fat coconut milk
- 100 grams green beans halved lengthwise
- 1 lime juice only
- fresh red chilli to garnish
- fresh coriander leaves to garnish
- 2 250 gram pouches of Tilda Coconut Rice to serve
This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.
- Heat oil in a saute pan and gently fry the garlic, ginger and spring onion until softened.
- Add the Thai green curry paste and cook for a further minute.
- Add the chicken thigh strips and brown all over.
- Add the broccoli florets and green pepper.
- Pour in the coconut milk, cover, and simmer for 5-10 minutes.
- Squeeze in the juice of the lime and add the green beans. Cook for a further five minutes.
- Serve garnished with red chilli and coriander leaves with Tilda Coconut Rice on the side.
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This is a sponsored post written in collaboration with Tilda, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my lovely new kitchen and share recipe stories.