Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fragrant, coconut-rich curry — Thailand.
Equipment: Wok or deep frying pan
Measures and names
Ingredients
- 700 g chicken thighs, sliced
- 1 tbsp oil
- 2–3 tbsp green curry paste
- 1 x 400ml tin coconut milk
- 1 pepper, sliced
- 150 g green beans, halved
- 1 tbsp fish sauce
- Fresh basil and a squeeze of lime
Method
- Heat the oil in a wok over a medium-high heat and fry the curry paste for 1 minute, until fragrant.
- Add the chicken and stir to coat, browning for 4–5 minutes.
- Pour in the coconut milk, bring to a gentle simmer, and add the pepper and green beans.
- Simmer for 10–12 minutes, until the chicken is cooked through and the vegetables are just tender.
- Stir in the fish sauce, taste — it should be salty-fragrant with no need for added salt — and finish with basil and a squeeze of lime.
- Serve over cauliflower rice or shredded steamed greens.
Swaps and tips
Check the curry paste has no added sugar. Serve over cauliflower rice or shredded greens instead of jasmine rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 27 g | 8 g | 2 g | 36 g | 469 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
