Speedy green chicken curry
The definition of curry in a hurry, try this fragrant Thai spice-pot with chicken, green beans, basil and basmati rice
- Takes 15 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 352
-
fat 20g
-
saturates 13g
-
carbs 9g
-
sugars 5g
-
fibre 3g
-
protein 35g
-
salt 2.5g
Ingredients
- 1 tsp vegetable oil
- 1 red onion, cut into half-moon slices
- 4 tbsp Thai green curry paste
- 2 x 400g cans light coconut milk
- 2 tbsp fish sauce
- zest and juice 2 limes
- 1 tbsp brined green peppercorn, drained and rinsed
- 200g green beans, trimmed and halved
- 4 skinless chicken breasts, cut into long strips
- handful basil leaves
- cooked basmati rice, to serve
Method
Heat the oil in a medium pan, add the onion and fry for 2 mins. Tip in the paste and cook for 1 min more. Pour in the coconut milk, fish sauce, lime zest and juice, and peppercorns. Bring to a simmer, then add the beans and chicken. Cook for 5 mins or until the chicken is cooked through.
Just before serving, add the basil leaves. Serve with basmati rice.