Thai green curry is my favorite take-away, any time or any day. I didn’t know how easy it was to make it at home until about 2 weeks ago which completely changed the way I think of green curry now. Obviously using curry paste helps and makes it a lot easier to make this dish than having to make this magical paste from scratch. But when a dish is this delicious and is on the table in twenty minutes, you know you’ve struck gold.
- 1 small pack of green beans
- 1 red pepper
- 1 bunch of coriander
- 210 grams diced chicken
- Thai Green curry paste
- 200 ml coconut milk
- 1 pack of Steamed Basmati rice
- 1 lime
- 12 ml soy sauce
- Trim the green beans and chop into thirds. Halve the red pepper and discard the core and seeds. Slice into thin strips. Roughly chop the coriander (stalks and all).
- Heat a splash of oil in a large frying pan on medium-high heat. Add the chicken and stir-fry until starting to brown, 3-4 mins. Add the pepper and green beans and stir-fry for another minute.
- Stir in the Thai green curry paste and cook for 30 seconds. Pour in the coconut milk, stir to dissolve the paste. Lower the heat to medium, cover with a lid (or foil) and simmer until the chicken is cooked through, 8-10 mins and the veg is tender. IMPORTANT: The chicken is cooked when no longer pink in the middle.
- Cook the rice according to pack instructions.
- Chop the lime into wedges. Once the curry is cooked, remove from the heat, stir through the soy sauce and add a squeeze of lime juice. Season to taste with salt and pepper, add more lime if you like. The soy sauce gives it a base salty taste, so keep tasting as you season in order to avoid it being too salty.
- Share the rice between your bowls topped with the curry and a sprinkling of coriander. Finish with the remaining lime wedges.
Source: HelloFresh UK