Thai Green Curry with Chicken and Asian Vegetables
Thai Green Curry with Chicken and Asian Vegetables
SERVES 2
5 MINS PREP
COOKS IN 25 MINS
This classic Thai green chicken curry is so quick and easy to make and so satisfying, you will make it again and again!
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Tailored to Taste
This is a classic green curry but, using easy-to-find, everyday ingredients - although we vary the vegetables every time we make this dish. For extra heat, add the extra chilli from the pouch or vary the vegetables as you like. Serve simply with rice.
Ingredients
- 1 pack of The Spice Tailor Thai Green Curry
- 1 tsp of vegetable oil
- 3 chicken thigh fillets (250-280g), diced
- 100g tender-stem broccoli
- 100g chestnut mushrooms, halved
- 50g of sugar snap peas, sting removed if you like
- 2 tbsp of Thai basil or normal basil, torn (optional)
- 1 tsp of lemon juice, fish sauce or both
Method
- Heat the oil in a pan and fry the whole spices and herbs from the pouch for 10 seconds, including the extra chilli for added heat.
- Add the chicken pieces and sear all over.
- Add the vegetables and sauté for 4 minutes.
- Add the green base sauce from the smaller pouch and stir well. Add the coconut milk from the larger pouch, the Thai basil (if using) and 50ml water and bring to a simmer. Cook until the vegetables and chicken are done - around 2-4 minutes.
- Add the lemon juice and/or fish sauce.
- Taste, adjust seasoning and serve.
Tailored to Taste
This is a classic green curry but, using easy-to-find, everyday ingredients - although we vary the vegetables every time we make this dish. For extra heat, add the extra chilli from the pouch or vary the vegetables as you like. Serve simply with rice.
Ingredients
- 1 pack of The Spice Tailor Thai Green Curry
- 1 tsp of vegetable oil
- 3 chicken thigh fillets (250-280g), diced
- 100g tender-stem broccoli
- 100g chestnut mushrooms, halved
- 50g of sugar snap peas, sting removed if you like
- 2 tbsp of Thai basil or normal basil, torn (optional)
- 1 tsp of lemon juice, fish sauce or both
Method
- Heat the oil in a pan and fry the whole spices and herbs from the pouch for 10 seconds, including the extra chilli for added heat.
- Add the chicken pieces and sear all over.
- Add the vegetables and sauté for 4 minutes.
- Add the green base sauce from the smaller pouch and stir well. Add the coconut milk from the larger pouch, the Thai basil (if using) and 50ml water and bring to a simmer. Cook until the vegetables and chicken are done - around 2-4 minutes.
- Add the lemon juice and/or fish sauce.
- Taste, adjust seasoning and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Thai Green Curry
This deliciously spicy coconut curry balances sweet, salty, spicy, citrusy, herby and aromatic flavours in the beautiful way that only Thai curries do. Perfect with tofu, seafood, chicken, vegetables or beef.
