Tasty Thai Green Chicken Curry Recipe

This mouthwatering  Thai green curry is packed with flavour and the perfect dish to whip up for a dinner party with friends, or as a tasty evening meal for the whole family.

The garlic adds powerful flavour to this delectable dish and has antibacterial properties, helping to fight against high cholesterol and control high blood pressure. The added ginger is also a beneficial ingredient, thanks to its healing properties which help resolve and fight against common infections.

This creamy Thai dish is both nutritious, delicious and quick to make, so serve up and enjoy.

Preparation time:

This delicious curry should take around 10 minutes to prepare and 30 around minutes to cook.

Serves:

This recipe serves two

Ingredients needed:

2 chicken breasts
100g of trimmed and halved green beans
200g fresh spinach leaves
2 lime leaves
20g ginger
1 stick lemongrass
300ml coconut milk
1 tsp Thai green curry paste
Curry powder
200g of white rice
1tsp of olive or sunflower oil
1 clove of garlic, diced
A handful of chopped coriander
Salt
Pepper

Equipment required:

Large pan x 2
Blender
Wooden spoon
Chopping board
Spoon
Sharp knife
Measuring jug
Tin opener
2 plates

Recipe directions:

1. Measure the rice and place in a pan of boiling water, seasoned with salt. Cook for 15 to 20 minutes, continually stirring and checking its consistency.

2. Once the rice is cooked, turn down to a low heat and leave to simmer until the chicken and Thai green sauce is cooked.

3. Add the oil into your pan; finely peel the garlic clove, dice and add to a hot pan for thirty seconds.

4. Slice the chicken breasts into cubes and marinate with the curry powder, adding an even amount of salt and pepper. Then, place the chicken in the pan to cook for 6 to 10 minutes, adding the ginger, lemongrass and lime leaves and leaving until the flavour has sealed.

5. Add 1 tablespoon of curry paste to the pan to mix in with the other ingredients and add the green beans, cooking them for 7 minutes or so.

6. Once the curry paste resembles a sauce, gradually pour in the coconut milk, stirring it in as you pour.

7. Leave the coconut milk to bubble on a low heat for around 10 minutes, mixing it in with the curry paste to make the sauce. Once complete, turn down the heat and allow the chicken to simmer.

8. Place spinach leaves in a blender, along with a tablespoon of the Thai green curry sauce from the pan and blitz.

9. Then, turn the heat back up and gradually add the spinach mixture. Allow to simmer for 2-3 minutes.

10. Pour the contents of the pan onto each plate and garnish with chopped coriander.

11. Add the boiled rice and add salt and pepper to taste, serve and enjoy this delicious dish.

Our top tips:

1. To save on preparation time, buy pre-chopped chicken breast from your local supermarket.

2. If you are vegan or vegetarian, swap the chicken breasts in this recipe for 225g of new potatoes cut into small chunks and season with salt, pepper and chilli flakes.

3. For a fuller dish packed with nutrients, add mange tout and courgette to the curry for a fresh taste on the already delicious traditional Thai green curry.