Delicious Thai Green Chicken Curry

October 07, 2017

My quick version of a classic Thai Green Chicken Curry. Succulent chicken and crunchy vegetables in a fragrant coconut sauce. Absolutely delicious and ready in just 20 minutes.

500g chicken breast (you can also use filleted chicken thighs if you like too)
1 tbsp olive oil
400g can coconut milk
1 tbsp Very Lazy Ginger Paste
1 tbsp Very Lazy Lemongrass Paste
1 tbsp Very Lazy Garlic Paste
1 tsp (heaped) Very Lazy Chopped Red Chillies
1 tsp ground cumin
1 tsp fish sauce
A few kaffir lime leaves
1 small bunch coriander
1 small bunch Thai basil (or regular basil if you can’t get hold of any)
1 red pepper
A handful of baby sweetcorn (about 85g)
A handful of mangetout (about 85g)
Salt
1 tsp cornflour (optional – I add this as I like my curry to have a slightly thicker consistency)

Chop your red pepper, baby sweetcorn and mangetout into bite-sized pieces. Chop your chicken breasts into bite-sized pieces. Heat the olive oil (1 tbsp) in a medium-sized saucepan. Add the chicken and cook...
See the full directions on my site

Nutritions

Calories
19640

Sodium
7612mg
317% DV

Fat
961g
1478% DV

Protein
2343g
4686% DV

Carbs
164g
55% DV

Fiber
118g
473% DV

Gluten-Free