Thai Green Chicken Curry

Name: Thai Green Chicken Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 500g Chicken Breast, sliced; 1 tablespoon Vegetable Oil; 3 tablespoons Thai Green Curry Paste; 400ml Coconut Milk; 150ml Chicken Stock; 1 Red Bell Pepper, sliced; 150g Sugar Snap Peas; 100g Baby Spinach; 1 tablespoon Fish Sauce; 1 teaspoon Brown Sugar; Juice of ½ Lime; Fresh Thai Basil or Coriander; Cooked Jasmine Rice, for serving

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Serves 4 540 kcal per serving Prep 15 min Cook 20 min

Ingredients

500g Chicken Breast, sliced
1 tablespoon Vegetable Oil
3 tablespoons Thai Green Curry Paste
400ml Coconut Milk
150ml Chicken Stock
1 Red Bell Pepper, sliced
150g Sugar Snap Peas
100g Baby Spinach
1 tablespoon Fish Sauce
1 teaspoon Brown Sugar
Juice of ½ Lime
Fresh Thai Basil or Coriander
Cooked Jasmine Rice, for serving

Instructions

Heat the vegetable oil in a large frying pan or wok over medium-high heat.
Add the green curry paste and cook for 1 minute until fragrant.
Stir in the coconut milk and chicken stock, mixing until smooth.
Add the sliced chicken and simmer gently for 8–10 minutes until nearly cooked through.
Stir in the bell pepper and sugar snap peas, then cook for another 4–5 minutes.
Add the fish sauce, brown sugar and lime juice.
Fold in the baby spinach and cook until just wilted.
Taste and adjust the seasoning if needed.
Garnish with fresh Thai basil or coriander.
Serve immediately with steamed jasmine rice.

Tips

Cook the curry paste briefly before adding the coconut milk to develop its full flavour.
Avoid boiling the curry rapidly after adding the coconut milk to keep the sauce silky.
Fresh Thai basil gives the most authentic flavour, but coriander is an excellent substitute.

Variations

Replace the chicken with prawns for a quicker version.
Add bamboo shoots or baby corn for extra texture.
Use tofu instead of chicken for a vegetarian alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob or in the microwave. The curry can also be frozen for up to 2 months.