Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
For the sauce
- 1tablespoons Thai green curry paste
- 2teaspoons fish sauce
- 1teaspoons honey
- 1 bunch coriander, divided
- 2 cloves garlic
- 70grams spinach, divided
- 5centimeters ginger, peeled and chopped
- 1 2/3 cup coconut milk, can
- 1 medium lime, juiced and zested
- 2tablespoons olive oil
- 4 medium chicken breasts, chopped
- 2 large spring onions, sliced
- 125grams green beans, halved
- 200grams frozen peas
Description
This Thai curry is extra green with lots of fragrant herbs, spices and veggies.
Method
Step 1 of 4
Add all the ingredients for the sauce with half a bunch of coriander (including stalks) and half the spinach to a blender and blitz until smooth and vibrant green in colour.
Step 2 of 4
Heat the oil in a large, deep pan on a medium high heat and add the chicken. Cook for 3-4 minutes then add the spring onions and green beans and cook for 3 more minutes.
Step 3 of 4
Pour over the sauce and simmer for 5 minutes. Stir in the peas and spinach and cook for 5 more minutes, until the vegetables have softened, the sauce has thickened slightly and the chicken is cooked through.
Step 4 of 4
Serve with the remaining fresh coriander scattered on top and brown rice.
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