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
SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Dinner

Method

  1. 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
  2. Add the red onion, green capsicum and stock and simmer gently for 15-20 minutes until chicken is cooked through
  3. Add evaporated milk and heat through then lastly add spinach leaves, peanuts, fresh basil and red chilli
  4. Serve with the cooked jasmine rice and lime wedges on the side

 

Recipe thanks to Pams

  • 1 tbsp
    Pams Rice Bran Oil
  • 500 g
    Tegel Lean & Lite chicken thighs, diced
  • 1 tsp
    Pams Crushed Garlic
  • 2 tsp
    Pams Crushed Ginger
  • 1 tbsp
    lemongrass, finely sliced
  • 1 tbsp
    green curry paste
  • 1 
    red onion, sliced
  • 1 
    green capsicum, sliced
  • 2 cups
    chicken stock, salt-reduced
  • 1 
    can CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
  • 50 g
    Pams Fresh Express Baby Spinach
  • 1 tbsp
    peanuts, unsalted, crushed
  • 1 handfull
    fresh basil leaves
  • 1 
    red chilli, sliced
  • 4 cups
    Pams Jasmine Rice, cooked
  • 1 
    lime, cut into wedges
Per serve
  • Energy
    1914kJ
  • Total Fat
    4.2g
  • Total Carbohydrate
    49g
  • Dietary Fibre
    2.2g
  • Sodium
    598mg

Method

  1. 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
  2. Add the red onion, green capsicum and stock and simmer gently for 15-20 minutes until chicken is cooked through
  3. Add evaporated milk and heat through then lastly add spinach leaves, peanuts, fresh basil and red chilli
  4. Serve with the cooked jasmine rice and lime wedges on the side

 

Recipe thanks to Pams