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Green Chicken Curry

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lily
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Ditch the take-away and spice up the week with our fiery green chicken curry (RECIPE BELOW). A delicious classic you can whip up in just 15 minutes.
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Green chicken curry
Serves 4 Prep & cooking 15 mins
6 Coles RSPCA Approved Australian Chicken Thigh Fillets, chopped
⅓ cup (100g) green curry paste
1 red onion, cut into wedges
1 red capsicum, seeded, thinly sliced
400ml coconut milk
1 bunch choy sum, cut into 5cm lengths
200g cherry tomatoes
1 tbs lime juice
1 tbs brown sugar
1 tbs fish sauce
450g pkt microwavable white rice
serve with coriander leaves
Heat a wok or large deep frying pan over high heat. Add chicken and stir-fry for 5 mins or until cooked through. Add the curry paste. Stir-fry for 1 min or until aromatic.
Add the onion and capsicum to the wok or pan and stir-fry for 1 min or until heated though. Add coconut milk and bring to the boil. Cook for 5 mins or until sauce thickens slightly.
Add the choy sum, tomatoes, lime juice, sugar and fish sauce to the chicken mixture in the wok or pan and stir to combine. Remove from heat.
Meanwhile, heat the rice in the microwave following packet directions. Transfer to a medium bowl.
Serve the curry with the rice.
Want more quick dinners? Check out our easy dinner recipes playlist:
which includes:
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15-minute one-pan chicken with bocconcini and olives:
Category
Food
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