Home Recipes Chicken Recipes Light And Easy Green Chicken Curry Recipe

Light And Easy Green Chicken Curry Recipe


Low cal
High protein

281 calories  11g fat (8g sat) 7g carbs


Prep time 5 mins
Cooking time 10-15 mins
Serves 4

»  3tbsp Vietnamese or Thai green curry paste
»  8 skinless boned chicken thighs, or 4 chicken breasts, cut into chunks
»  1 red pepper, deseeded and cut into 4cm chunks
»  6 spring onions, trimmed and cut into 4cm pieces
»  sea salt
»  400ml can light coconut milk
»  125ml hot chicken stock
»  250g prepared mixed vegetables, such as green beans, sugar snap peas or asparagus, cut into chunks
»  20 Thai basil leaves
»  2 heaped tbsp chopped coriander leaves
»  1-2tbsp fish sauce
»  generous squeeze of lime juice
»  Thai jasmine rice, to serve

1 Stir-fry the paste over a gentle heat for 3–4 mins. Add the chicken, pepper, spring onions and a pinch of salt, and fry for 5 mins. Add half the coconut milk and simmer for 5–6 mins, then add the remainder with the stock, and simmer for 3–4 mins more.

2 Add the vegetables and cook for 1-2 mins. Add most of the basil and coriander, along with the fish sauce and lime juice to taste. Sprinkle over the rest of the herbs. Serve with the rice.



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