Easy Thai Green Chicken Curry
Easy Thai green chicken curry. Packed with flavour and perfect as a simple midweek meal this delicious family dinner is sure to satisfy everyone!
Servings 4
Calories 284kcal
Ingredients
- 1 tablespoon vegetable oil
- 3 tablespoon green Thai curry paste
- 1 400 ml can of reduced fat coconut milk
- 500 g chicken breasts cut into bite size pieces
- 2 kaffir lime leaves
- 1 tablespoon fish sauce
- ½ green pepper sliced
- ½ red pepper sliced
- 100 g button mushrooms sliced
- Juice of ½ freshly squeezed lime
- 2 tablespoon coriander leaves freshly chopped
Instructions
- Gently heat the vegetable oil over a medium heat in a large saucepan / casserole pot. Add the curry paste and sauté the Thai green curry paste over a medium heat for about 1 minute until fragrant.
- Reduce the heat then gradually pour in the coconut milk. Stirring until the oil surfaces. About 3 minutes.
- Add the chicken and kaffir lime leaves and allow to simmer for about 7 - 8 minutes until the chicken is cooked and no longer pink inside when cut in half.
- Once the chicken is cooked stir in the fish sauce, green pepper, red pepper, and mushrooms. Simmer for about 15 minutes.
- Turn off heat and stir in lime juice and coriander leaves. Remove kaffir lime leaves.
- Serve with boiled or steamed basmati rice.
Notes
*Nutrition label does not include suggested serving of Basmati rice.
Nutrition
Calories: 284kcal | Carbohydrates: 7g | Protein: 28g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 584mg | Potassium: 613mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2344IU | Vitamin C: 34mg | Calcium: 27mg | Iron: 1mg