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Thai green chicken curry – Moy Park Chicken

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Thai green chicken curry

Thai green chicken curry

We’re ‘Thai’-hard fans of this classic recipe, we tend to get really ‘curried’ away with it… No regrets.

Prep Time 25 Mins

Serves 3

Skill Easy

Ingredients

6 chicken thighs, bones and skin removed (cut into strips)
1 tbsp sunflower oil
2 tbsp ready-made green curry paste (shop bought)
400ml tin coconut milk
2 lime leaves
1 tbsp granulated sugar
Handful green beans (trimmed)
Handful asparagus
Salt and black pepper to season
Handful of freshly chopped coriander

Method

Heat the oil in a pan over a high heat. When it starts to smoke, add the green curry paste and stir for a couple of minutes.
Add the chicken strips and stir until coated in the paste. Continue to fry until the chicken is thoroughly cooked.
Add the coconut milk, lime leaves and sugar, stir through. Bring to the boil and then reduce until the sauce thickens.
Now add the green beans and asparagus. Continue to simmer for 2-3 minutes, stirring until the green beans and asparagus are tender.
Serve with fragrant rice and sprinkle with fresh coriander.