Photo by Rachel Claire on Pexels
Thai Green Curry with Chicken and Jasmine Rice
Thai green curry cooked by frying green curry paste, simmering chicken with aubergine and green beans in coconut milk.
- 150 g jasmine rice
- 400 g chicken thigh fillets
- 400 ml coconut milk tin
- 3 tbsp green curry paste
- 150 g thai aubergines
- 100 g green beans
- 1 medium red pepper
- 20 g thai basil leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 whole lime
- 1 tbsp vegetable oil
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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 jasmine rice according to package instructions and keep warm.
- Step 2
Cut chicken into bite-sized pieces. Quarter aubergines, trim green beans, and slice red pepper.
- Step 3
Heat oil in a wok or large pan over medium heat. Fry curry paste for 1-2 minutes until fragrant.
- Step 4
Add thick coconut cream from the top of the tin, stir and cook for 2 minutes.
- Step 5
Add chicken pieces and cook for 5 minutes, stirring to coat with curry paste.
- Step 6
Pour in remaining coconut milk, add aubergines and bring to a gentle simmer.
- Step 7
Add green beans and red pepper, cook for 5-7 minutes until vegetables are tender.
- Step 8
Season with fish sauce and palm sugar, adjusting to taste.
- Step 9
Stir in Thai basil leaves and lime juice just before serving with jasmine rice.
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