Mains
Thai
ThaiThai Green Chicken Curry
Fragrant coconut curry with chicken and vegetables — from a fast jar-paste supper to a curry built on a pounded-from-scratch paste.
Gluten-free
Dairy-free
Nut-free
Budget version
Shop-bought paste, chicken thighs and frozen veg over rice.
Per serving£1.80
Total cost£3.60
Time28 min
Ingredients for 2
- 300 g chicken thigh fillets , sliced
- 2 tbsp green curry paste , from a jar
- 400 ml coconut milk
- 150 g frozen mixed vegetables
- 1 tbsp soy sauce
- 150 g white rice
Method
- Fry the curry paste in a little oil for 1 minute until fragrant.
- Add the chicken and brown for 4 minutes.
- Pour in the coconut milk and soy sauce, bring to a simmer and cook for 10 minutes.
- Stir in the frozen veg and cook for a further 5 minutes.
- Serve over steamed rice.
Equipment
- wok or deep pan
- saucepan
The three ways, side by side
Budget
Shop-bought paste, chicken thighs and frozen veg over rice.
Better
Better paste boosted with fish sauce, lime and fresh veg, with jasmine rice.
Ultimate
Paste pounded from scratch, poached free-range chicken, Thai aubergines and makrut lime.
