Thai Green Chicken Curry | Video
Gorgeous Thai green chicken curry inspired by the traditional flavors of Thai cuisine. Ready in just 20 minutes making it a perfect addition to lazy dinners.
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Servings
Ingredients
- 500 g boneless chicken cut into cubes (I used thigh fillets)
- 2 tablespoon soy sauce
- 2 tablespoon cornflour
- 2 tablespoon oil
- 8-10 green beans
- 500 g Thai green curry simmer sauce or 3 tablespoon green curry paste
- ¼ cup coconut milk or 1 cup (250 ml) coconut milk if using curry paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Coriander cilantro leaves to garnish
Instructions
- Place chicken in a large bowl. Add soy sauce and cornflour. Toss well to coat.
- Meanwhile, heat 1 tablespoon oil in a large pan over medium-high heat. Add chicken and cook, turning occasionally, for 3-4 minutes or until lightly browned. Transfer to a bowl.
- Heat 1 tablespoon oil in the same pan over medium-high heat. Add green beans to the pan. Stir-fry for 1-2 minutes. When nearly cooked, add simmer sauce (or curry paste if using). Add chicken, coconut milk, fish sauce and sugar. Bring to the boil. Reduce heat and simmer for 5-6 minutes. Garnish with coriander (cilantro) leaves.
Video
Notes
- You can use 2-3 tablespoon green curry paste instead of simmer sauce. Increase the amount of coconut milk to 1 cup.
- Serve Thai green chicken curry with rice, noodles or pasta
- Replace chicken with prawns, tofu or beef to make your favorite curry
- Apart from green beans, you can also add zucchini, carrot, bell pepper (capsicum) or bamboo shoots
- Serve Thai green chicken curry with rice, noodles or pasta
- Replace chicken with prawns, tofu or beef to make your favorite curry
- Apart from green beans, you can also add zucchini, carrot, bell pepper (capsicum) or bamboo shoots
Nutrition
Serving: 1g | Calories: 897kcal | Carbohydrates: 39g | Protein: 103g | Fat: 61g | Saturated Fat: 29g | Polyunsaturated Fat: 27g | Cholesterol: 301mg | Sodium: 379mg | Fiber: 6g | Sugar: 20g