Chicken Thai Green Curry

Name: Chicken Thai Green Curry
Total time: 600 s
Yield: 1 Serving
Cuisine: British
Ingredients: 1/4 Onion *thinly sliced; 1 small clove Garlic *finely chopped; 4-5 Green Beans *cut into bite-size pieces; 150 g Chicken Fillet *Breast Fillet recommended; 1 pinch Salt; 2-3 tablespoonfuls Peas *frozen is OK; 1 teaspoon Oil; 1 & 1/2 tablespoons Thai Green Curry Paste; 100 ml Coconut Milk; 2 tablespoons Water; 1/2 teaspoon Fish Sauce *add extra if required; 1/2 teaspoon Sugar; 1 serving warm Cooked Rice; 1 wedge of Lime *optional; Coriander Leaves *optional; Fried Shallots *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

If you are looking for a recipe for just 1 serving Thai Green Curry, try this recipe. Of course you can multiply the recipe to cook more servings. I used Chicken today, but you can use other protein such as Fish. In Melbourne where I live, Thai cuisine is very popular and Thai restaurants are everywhere, but they are quite expensive. This easy curry, cooked with store-bought green curry paste, won’t cost you too much, and it is delicious. You can’t use up the jar of curry paste? Don’t worry. You can freeze it in an ice cube tray, and you can cook this curry for yourself anytime you want.

Hiroko Liston @hirokoliston

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Ingredients

10 minutes

1 Serving

1/4Onion *thinly sliced
1small clove Garlic *finely chopped
4-5Green Beans *cut into bite-size pieces
150 gChicken Fillet *Breast Fillet recommended
1 pinchSalt
2-3 tablespoonfulsPeas *frozen is OK
1 teaspoonOil
1 & 1/2 tablespoonsThai Green Curry Paste
100 mlCoconut Milk
2 tablespoonsWater
1/2 teaspoonFish Sauce *add extra if required
1/2 teaspoonSugar
1 servingwarm Cooked Rice
1wedge of Lime *optional
Coriander Leaves *optional
Fried Shallots *optional

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Steps

10 minutes

1

Prepare all vegetables. Cut chicken fillet into bite-size pieces, season with 1 pinch salt, and set aside.
2

Heat oil in a small frying pan over medium heat, cook onion, garlic and green beans for a few minutes.
3

Lower the heat, add Thai Green Curry paste, and stir for a minute. Add coconut milk and water, and bring to the boil. Add chicken and peas, and simmer, stirring occasionally, until chicken is cooked. Add fish sauce and sugar, and stir to combine.
4

Enjoy with warm cooked rice. I recommend to squeeze lime juice over the curry when you eat. Today I added coriander leaves and fried shallots, but they are optional.