When a dish this delicious is on the table in twenty minutes, you know you’ve struck gold. At HelloFresh, we believe that having a busy schedule should never stand in the way of cooking and enjoying great food. Packing a serious flavour punch, and bursting with good-for-you ingredients, this chicken green Thai curry is guaranteed to become your favourite quick-fix recipe. Time might be your enemy, but this dish is your knight in shining armour!
Diced Chicken Thigh
Thai Green Curry Paste(ContainsMilk)
a) Trim the green beans and chop into thirds. b) Halve the red pepper, remove and discard the core then slice thinly. c) Roughly chop the coriander (stalks and all).
a) Heat a splash of oil in a large frying pan on medium-high heat. b) Add the chicken and stir-fry until starting to brown, 3-4 mins. c) Add the pepper and green beans and stir- fry for another minute.
a) Stir in the Thai green curry paste and Thai garnish and cook for 30 seconds. b) Pour in the coconut milk, stir to dissolve the paste. c) Lower the heat to medium, cover with a lid (or cover with foil) and simmer until the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
a) Cook the rice according to pack instructions.middle.
a) Chop the lime into wedges and add a squeeze of the juice to your curry. b) Season to taste, adding more lime if you like.
a) Serve the rice in bowls topped with the Thai green chicken curry and a sprinkling of coriander. b) Finish with the remaining lime wedges.