Aromatic Thai Green Chicken Curry with Jasmine Rice
Green curry chicken simmered in coconut milk with stock cube fish sauce brown sugar and kaffir lime, served with rice.
- 300 g Chicken breast
- 40 g Green curry paste (medium heat)
- 400 ml Full-fat coconut milk
- ½ cube Chicken stock cube
- 1 unit Red pepper
- 150 g Broccoli florets
- 2 tsp Fish sauce
- 5 g Brown sugar
- 2 leaves Kaffir lime leaves (or zest of 1 lime)
- 150 g Jasmine rice
- 10 g Fresh coriander
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook the rice according to package instructions. Keep warm.
- Step 2
Slice the chicken breast thinly against the grain.
- Step 3
Heat a large saucepan or wok over medium heat. Add 1 tablespoon of oil (not listed, assumed pantry staple). Sauté the green curry paste for 1 minute until fragrant.
- Step 4
Add the sliced chicken and cook until lightly browned on all sides, about 5 minutes.
- Step 5
Pour in the coconut milk, add the stock cube (dissolved in a splash of hot water if needed), fish sauce, brown sugar, and kaffir lime leaves.
- Step 6
Bring to a gentle simmer. Add the chopped red pepper and broccoli florets.
- Step 7
Simmer gently for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Step 8
Taste and adjust seasoning—add more fish sauce for saltiness or a squeeze of lime juice for brightness (not listed, assumed pantry staple).
- Step 9
Serve the curry immediately over the cooked jasmine rice, garnished with fresh coriander.
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