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Quick Thai green curry recipe

80 ratings

A speedy and tasty Thai curry for those days when you want big, bold flavours, but don't want to – or have time to – cook from scratch. Adding a squeeze of lime brings some extra zest. Serve with coriander scattered on top and some steamed rice. See method

Serves 4
30mins to cook
250 calories / serving
Dairy-free

Ingredients

2tbsp groundnut oil
4tbsp green curry paste
400ml of coconut milk
500g chicken breasts, sliced into strips
juice of 1 lime, to taste
coriander, to garnish

If you don't have any limes, try a lemon instead

Each serving contains

Energy
250kj
250kcal 13%
Fat
11g 16%
Saturates
2g 10%
Sugars
6g 7%
Salt
1.2g 20%

of the reference intake
Carbohydrate 6.4g Protein 31.3g Fibre 0.1g

Method

Heat the oil over a medium heat, add the curry paste and fry gently for 2 minutes before adding the coconut milk and stiring thoroughly.
Let the sauce simmer away and reduce for 10 minutes, then add the chicken and simmer for a further 10-15 minutes until the meat is cooked through, with no pink showing, and the sauce has thickened.Squeeze a little lime juice in to taste and serve with a generous sprinkling of coriander

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