Creamy Thai green chicken curry is such a warming, delicious dinner – and tastes just as good the following day if you’re like me and LOVE leftovers!
If you’ve never tried curry before, this is a great introduction. And getting your child to help prepare it will make it more likely for them to try it too.
Easy Thai Green Chicken Curry
This Thai green chicken curry is a great way to introduce your children to the warmth of spices, without an intense heat. Of course, if your family can handle the heat, add some chopped fresh chilli (or dried) to your preferred taste.
I love to use green vegetables when making this, so take your pick from green beans, peas, spinach, broccoli, mange tout or whatever else you have to use.
- Olive oil
- 2 tbsp Thai green curry paste
- 2-3 garlic cloves, crushed
- thumb-sized piece of fresh ginger, grated
- 1/2 a red chili, deseeded and finely chopped (optional)
- 500g chicken breast, chopped
- 4-6 spring onions, chopped
- 100g green beans
- 1 tin coconut milk
- 60g frozen peas
- Rice, to serve
- Heat some oil in a large pan and add the Thai green curry paste to release the flavours. After a minute of stirring, add the garlic, ginger and chilli (if using).
- Add the chopped chicken and stir to coat in the paste. Cook for 4-5 minutes, then add the spring onions, green beans and peas.
- Pour in the coconut milk and stir to combine all flavours.
- Bring to a simmer and leave to cook for about 20 minutes until the chicken is cooked through.
- Serve on a bed of rice.