Make in 15 - Thai Green Chicken Curry

Level: Easy
Serves: 4
Cook for: 15 minutes
  • 1 teaspoon vegetable oil
  • 1 red onion, sliced
  • 4 tablespoon thai green curry paste
  • 2 x 400g tins of coconut milk
  • 2 tablespoons of fish sauce
  • 2 limes, zest and juice
  • tbsp brined green peppercorn, drained and rinsed
  • 200g green bean, trimmed and halved
  • 4 skinless chicken breast, cut into long strips
  • handful basil leaves
  • cooked basmati rice, to serve



  1. Heat the oil in a medium pan, add the onion and fry for 2 minutes.

  2. Tip in the paste and cook for a further minute.

  3. Pour in the coconut milk, fish sauce, lime zest and juice, and peppercorns. Bring to a simmer, then add the beans and chicken.

  4. Cook for 5 minutes or until the chicken is cooked through.

  5. Just before serving, add the basil leaves. Serve with basmati rice.

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