Thai green chicken curry

Thai green chicken curry

31st December 2017 0 By David Walker

Basil leaves and a wedge of lime really add to the fresh taste of this dish. It’s packed with chicken to deliver an impressive 76g of protein.

At just under 700 calories, it might be too much for some – reduce the amount of chicken and cut back on the rice to bring down those numbers without compromising on flavour.

Yields2 Servings

 10 ml Oil
 1 Medium red onion, roughly chopped
 600 g Chicken breast
 1 Green pepper, roughly chopped
 50 g Thai green curry paste
 1 can of light coconut milk
 100 g Green beans, washed with ends trimmed
 190 g Thai jasmine rice
 Lime
 Fresh basil

1

Heat the oil in a large frying pan and add the onion. Cook on a medium heat for 3 minutes.

2

Add the chicken breast and cook until the meat is sealed.

3

Tip in the curry paste and keep everything moving in the pan. Make sure that everything is coated evenly.

4

Next, add the coconut milk, peppers and beans and cook until the vegetables are cooked but still have a bit of crunch (approx 15-20 minutes)

5

Serve with rice, fresh basil and a wedge of lime

Ingredients

 10 ml Oil
 1 Medium red onion, roughly chopped
 600 g Chicken breast
 1 Green pepper, roughly chopped
 50 g Thai green curry paste
 1 can of light coconut milk
 100 g Green beans, washed with ends trimmed
 190 g Thai jasmine rice
 Lime
 Fresh basil

Directions

1

Heat the oil in a large frying pan and add the onion. Cook on a medium heat for 3 minutes.

2

Add the chicken breast and cook until the meat is sealed.

3

Tip in the curry paste and keep everything moving in the pan. Make sure that everything is coated evenly.

4

Next, add the coconut milk, peppers and beans and cook until the vegetables are cooked but still have a bit of crunch (approx 15-20 minutes)

5

Serve with rice, fresh basil and a wedge of lime

Thai green chicken curry