Photo by Anna Tarazevich on Pexels
Thai Green Curry with Chicken and Vegetables
Thai green curry paste fried with oil, simmered with coconut milk and chicken, then cooked with aubergine, beans, and pepper.
- 300 g chicken breast
- 150 g jasmine rice
- 400 ml coconut milk
- 2 tbsp green curry paste
- 1 small aubergine
- 100 g green beans
- 1 medium red pepper
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime lime
- 20 g thai basil
- 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
- Step 2
Cut chicken into bite-sized pieces and season with salt
- Step 3
Dice aubergine, trim green beans, and slice red pepper
- Step 4
Heat oil in a large pan or wok over medium-high heat
- Step 5
Fry curry paste for 1-2 minutes until fragrant
- Step 6
Add thick part of coconut milk and cook for 3 minutes
- Step 7
Add chicken pieces and cook for 5 minutes until nearly cooked through
- Step 8
Add vegetables and remaining coconut milk, bring to a simmer
- Step 9
Cook for 8-10 minutes until vegetables are tender
- Step 10
Stir in fish sauce, brown sugar, and lime juice to taste
- Step 11
Garnish with thai basil leaves and serve with rice
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