Thai green chicken curry

⏱ 30 min · Serves 4

Fragrant, creamy and fast — a jar of green curry paste and a tin of coconut milk do most of the heavy lifting. On the table in half an hour.

Per serving: 475 kcal · 40.0g protein · 12.0g carbs · 30.0g fat

Ingredients

• 1 tablespoon oil
• 3 tablespoons Thai green curry paste
• 4 chicken breasts or thighs, sliced
• 400ml tin coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 150g green beans, trimmed
• 1 red pepper, sliced
• Handful of basil
• Lime wedges, to serve

Method

1. Heat the oil in a wide pan and fry the curry paste for a minute until fragrant.
2. Add the chicken and stir to coat, cooking for 3 to 4 minutes until it changes colour.
3. Pour in the coconut milk, fish sauce and sugar and bring to a gentle simmer.
4. Add the green beans and pepper and cook for 8 to 10 minutes until the chicken is cooked through and the veg is tender.
5. Tear in the basil and serve with rice and lime wedges.