Green Thai Style Chicken Curry
with Pepper, Green Beans and Rice
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150
Basmati Rice
150
Green Beans
1
Bell Pepper
(May contain traces of: Celery)
½
Green Chilli
210
Diced British Chicken Thigh
1
Thai Style Spice Mix
(Contains: Sesame)
45
Thai Green Curry Paste
200
Coconut Milk
½
Lime
10
Chicken Stock Paste
Utensils
Instructions
a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. Drain in a sieve.
a) Meanwhile, trim the green beans and chop into thirds.b) Trim the courgette then quarter lengthways. Chop widthways into 2 cm chunks. c) Halve the chilli lengthways, deseed then slice thinly.
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 green beans and stir-fry for another minute.
a) Stir in the courgette,Thai green curry paste and a pinch of chilli (add less chilli if you don't like heat) 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 foil) and simmer until the chicken is cooked through, 8-10 mins and the veg is tender.d) IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, chop the lime into wedges. b) Once the curry is cooked, remove from the heat, stir through the soy sauce and add a squeeze of lime juice. c) Season to taste with salt and pepper, add more lime if you like.
a) Share the rice between your bowls topped with the curry and a sprinkling of remaining chilli (if you want).b) Finish with the remaining lime wedges served alongside for squeezing over. Enjoy!
