Speedy thai green chicken curry recipe

This popular thai dish is the ultimate spicy comfort food for a cosy evening in. If you’re looking for something tasty, healthy and quick, then this aromatic curry could be just the ticket!

Cooking time: 25 minutes
Serves: 4


1tbsp vegetable oil
450g chicken breast, diced
2 garlic cloves, minced
1 red chilli, deseeded and finely chopped
2 red peppers, deseeded and finely chopped
100g green beans, trimmed and chopped into thirds
100g baby corn, halved width ways
3 tbsp of thai green curry paste
400ml can of coconut milk
2 limes, chopped into wedges
1 bunch of fresh coriander, finely chopped

Serve with boiled or steamed rice


  1. Heat the oil in a large saucepan on medium to high heat. When hot, add the chicken breast along with a pinch of salt and pepper, and cook until browned on all sides (5-6 minutes).
  2. Stir in the garlic and cook for 30 seconds.
  3. Add a pinch of red chilli (you can always add more later), along with the peppers, green beans and baby corn. Cook for a further minute.
  4. Stir in the curry paste, making sure that all ingredients are coated in it. Cook for 30 seconds and then pour in the coconut milk.
  5. Turn down the heat, pop a lid on the pan and allow to simmer for 10 minutes, or until the veg is tender and the chicken is cooked through.
  6. Once everything is cooked, turn off the heat and squeeze the juice of two lime wedges over the curry.
  7. Serve the curry in bowls with steamed or boiled rice. Top with coriander, a lime wedge or two and a sprinkling of chilli.


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