Thai-style chicken and coconut green curry
Bring some Thai cuisine into your kitchen with this delicious chicken and coconut green curry.
SERVES
4
TIME TO MAKE
15 - 30 mins
MEAL TYPE
Dinner
TIME TO MAKE
15 - 30 mins
MEAL TYPE
Dinner
Find more great recipes and view nutritional information for this recipe on our website.
Method
- In a large pan, wok or saucepan heat the oil and sauté the chicken, garlic, ginger, lemongrass and curry paste for 5-8 minutes until fragrant and the chicken is just golden
- Add the red onion, green capsicum and stock and simmer gently for 15-20 minutes until chicken is cooked through
- Add evaporated milk and heat through then lastly add spinach leaves, peanuts, fresh basil and red chilli
- Serve with the cooked jasmine rice and lime wedges on the side
Recipe thanks to Pams
-
1 tbspPams Rice Bran Oil
-
500 gTegel Lean & Lite chicken thighs, diced
-
1 tspPams Crushed Garlic
-
2 tspPams Crushed Ginger
-
1 tbsplemongrass, finely sliced
-
1 tbspgreen curry paste
-
1red onion, sliced
-
1green capsicum, sliced
-
2 cupschicken stock, salt-reduced
-
1can CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
-
50 gPams Fresh Express Baby Spinach
-
1 tbsppeanuts, unsalted, crushed
-
1 handfullfresh basil leaves
-
1red chilli, sliced
-
4 cupsPams Jasmine Rice, cooked
-
1lime, cut into wedges
Per serve
-
Energy1914kJ
-
Total Fat4.2g
-
Total Carbohydrate49g
-
Dietary Fibre2.2g
-
Sodium598mg
Method
- In a large pan, wok or saucepan heat the oil and sauté the chicken, garlic, ginger, lemongrass and curry paste for 5-8 minutes until fragrant and the chicken is just golden
- Add the red onion, green capsicum and stock and simmer gently for 15-20 minutes until chicken is cooked through
- Add evaporated milk and heat through then lastly add spinach leaves, peanuts, fresh basil and red chilli
- Serve with the cooked jasmine rice and lime wedges on the side
Recipe thanks to Pams
Ingredients
-
1 tbspPams Rice Bran Oil
-
500 gTegel Lean & Lite chicken thighs, diced
-
1 tspPams Crushed Garlic
-
2 tspPams Crushed Ginger
-
1 tbsplemongrass, finely sliced
-
1 tbspgreen curry paste
-
1red onion, sliced
-
1green capsicum, sliced
-
2 cupschicken stock, salt-reduced
-
1can CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
-
50 gPams Fresh Express Baby Spinach
-
1 tbsppeanuts, unsalted, crushed
-
1 handfullfresh basil leaves
-
1red chilli, sliced
-
4 cupsPams Jasmine Rice, cooked
-
1lime, cut into wedges
Ingredients
-
1 tbspPams Rice Bran Oil
-
500 gTegel Lean & Lite chicken thighs, diced
-
1 tspPams Crushed Garlic
-
2 tspPams Crushed Ginger
-
1 tbsplemongrass, finely sliced
-
1 tbspgreen curry paste
-
1red onion, sliced
-
1green capsicum, sliced
-
2 cupschicken stock, salt-reduced
-
1can CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
-
50 gPams Fresh Express Baby Spinach
-
1 tbsppeanuts, unsalted, crushed
-
1 handfullfresh basil leaves
-
1red chilli, sliced
-
4 cupsPams Jasmine Rice, cooked
-
1lime, cut into wedges
Nutrition Facts
Per serve
-
Energy1914kJ
-
Total Fat4.2g
-
Total Carbohydrate49g
-
Dietary Fibre2.2g
-
Sodium598mg
Method
- In a large pan, wok or saucepan heat the oil and sauté the chicken, garlic, ginger, lemongrass and curry paste for 5-8 minutes until fragrant and the chicken is just golden
- Add the red onion, green capsicum and stock and simmer gently for 15-20 minutes until chicken is cooked through
- Add evaporated milk and heat through then lastly add spinach leaves, peanuts, fresh basil and red chilli
- Serve with the cooked jasmine rice and lime wedges on the side
Recipe thanks to Pams