Thai Inspired Chicken Curry

This delicious Thai inspired chicken curry can be on the table in less than 30 minutes! How's that for a quick and easy midweek dinner? It's a healthy meal with lots of green vegetables, full of flavour and ideal for curry lovers.

Course chicken, Curry, Main Course

Cuisine thai

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 510kcal

Author Corina Blum

Ingredients

Ingredients for the Curry Paste

1 tablespoon ginger grated
3 garlic cloves
1 onion
1-3 green chilli peppers
15 g fresh coriander

Ingredients for the Curry

1 tablespoon oil
300 g chicken breasts sliced
1 tablespoon lemongrass paste
4 kaffir lime leaves
200 ml coconut milk
100 ml chicken stock
1 green pepper sliced
50 g green beans

Metric - US Customary

Instructions

Roughly chop and put all the ingredients for the paste into the food processor.
Heat a little oil in a wok and add the paste. Cook for a couple of minutes, stirring, then add the chicken.
When the chicken has turned white on all sides, add the lemongrass paste, kaffir lime leaves, coconut milk and chicken stock. Bring to the boil and then lower the heat and simmer gently.
Simmer for 7 minutes. Add the vegetables and continue to simmer for another 3 minutes.
Serve with rice.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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