Quick Thai Green Chicken Curry with Basmati Rice
Why not try this easy and quick dish with all the flavours from South East Asia! This Thai green curry is bursting with flavour and is a healthy fakeaway option!
- 35 min
- Easy
- 2 Portions
Ingredients
Basmati Rice 60 g
Rapeseed Oil 40 ml
Red Peppers 80 g
Green Peppers 80 g
Chicken 130 g
Green Curry Paste 4 g
Coconut Milk 150 g
Thai Fish Sauce 5 g
Sugar 4 g
Coriander Leaves 10 g
Lime 10 g
Instructions
1. Cook the rice by boiling up to two-part water to one-part grain. Reduce to a simmer, part-cover for approx. 15 minutes until the water has been absorbed.
2. In another pot add the rapeseed oil and fry the sliced red and green peppers at a high heat until they begin to brown. Add the chicken and curry paste and fry for five minutes.
3. Add the coconut milk, fish sauce and sugar. Bring to a boil without a lid and cook for a minimum of ten minutes to ensure that the chicken is cooked through.
4. Finish by adding the coriander leaves to the chicken and serve with a wedge of lime.
