Chicken Thai Green Curry

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

Make it

  1. 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).
  2. 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.
  3. 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.
  4. Cook the rice according to pack instructions.
  5. 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.
  6. Share the rice between your bowls topped with the curry and a sprinkling of coriander. Finish with the remaining lime wedges.

Source: HelloFresh UK

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