Easy Chicken, Mushroom and Snow Pea Thai Curry
Easy Chicken, Mushroom and Snow Pea Thai Curry



  • 1 tbsp veg oil
  • 85g Thai green curry paste
  • 2 small chicken breast fillets, sliced
  • ½ sliced red onion
  • 200g mushrooms, quartered
  • 200ml coconut milk
  • 50g snow peas, halved lengthways
  • Cooked jasmine rice, to serve
  • Season the sliced chicken and brown in the oil for a few mins, then remove from the pan. Add the curry paste to the pan, stir fry for 1 minute, then add the onion and gently fry for 3 mins to soften. Add the mushrooms, fry for 5 mins, then tip in the coconut milk and bring to a simmer for 5 mins. Add the chicken strips, cook for another 3 mins.
  • Add the snow peas to the pan and cook for a minute or two. Divide the cooked jasmine rice between 2 bowls, then spoon the chicken curry over the top. Serve immediately.
20 mins
2 serving

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