Dinner · Thai

Thai green chicken curry

Name: Thai green chicken curry
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 500g Chicken thigh fillets; 3 tbsp Thai green curry paste; 1 tbsp Vegetable oil; 1 tin Coconut milk; 150g Fine green beans; 1 Pepper; 1 tbsp Fish sauce; 1 Lime; 15g Fresh coriander; 300g Basmati rice

Thirty minutes, one pan, and far more flavour than a jar of paste has any right to give.

Start to finish: 30 min
Hands-on: 20 min
In the fridge: 3 days
Freezes: Yes

Properly hotContains fish

Ingredients

4 portions

500gChicken thigh fillets
3 tbspThai green curry paste
1 tbspVegetable oil
1 tinCoconut milk
150gFine green beans
1Pepper
1 tbspFish sauce
1Lime
15gFresh coriander
300gBasmati rice

Plus salt, pepper and water.

Method

1
Cut the chicken into bite-sized pieces. Slice the pepper, and trim and halve the beans.
2
Fry the curry paste in the oil in a wok or large pan for a minute, until fragrant. Add the chicken and stir for 3 minutes to coat.
3
Pour in the coconut milk and 100ml water and simmer for 10 minutes.
10 min, mostly hands-off
4
Add the pepper and beans and simmer for 5 minutes more, until the chicken is cooked through and the veg still has some bite.
5
Season with the fish sauce and lime juice, tasting as you go. Serve with rice and the chopped coriander, or cool and portion into tubs.

On the day

Reheat gently until piping hot all the way through. Cook the rice fresh on the night and scatter over the coriander.

Cook’s tip

If you are batching, take it off the heat as soon as the beans go in. They finish cooking when you reheat and keep their colour.