Thai Chicken Curry with Greens
Thai Chicken Curry with Greens



  • 1 tbsp oil
  • 2 tbsp green curry paste
  • 6 chicken thighs, cut into strips
  • 400ml coconut milk
  • 2 lime leaves
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • Handful of green beans and asparagus tips
  • Salt and pepper
  • Jasmine rice and coriander, to serve
  • Add the oil to a wok. Fry the curry paste in the hot oil for 2 mins, then add the chicken and stir-fry in the curry paste for 2 mins, or until golden. Add the coconut milk, fish sauce, sugar, and lime leaves, and stir well, then simmer for 10 mins to thicken.
  • Toss the green vegetables into the curry, and simmer for 3 mins or until just tender. Season well, and serve with steamed rice and a sprinkling of coriander.
30 mins
4 serving

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