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4.80
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Thai green chicken curry recipe
A simple, yet flavoursome, Thai green curry recipe made with chicken thighs, coconut milk and Thai green curry paste. Serve with coconut rice for a complete meal.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Course:
Main Course
Cuisine:
Asian
Servings:
4
people
Calories:
700
kcal
Author:
Elizabeth
Cost:
£8
Ingredients
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
Metric
-
US Cup Measures
Instructions
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.
Nutrition
Calories:
700
kcal
|
Carbohydrates:
46
g
|
Protein:
27
g
|
Fat:
46
g
|
Saturated Fat:
25
g
|
Cholesterol:
123
mg
|
Sodium:
121
mg
|
Potassium:
726
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
1177
IU
|
Vitamin C:
52
mg
|
Calcium:
82
mg
|
Iron:
5
mg