Name: Mild Thai green chicken curry
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 4-6
Ingredients: 2 tblsps vegetable oil; 1kg free-range chicken thigh fillets, trimmed, thickly sliced; 1 onion, thinly sliced; 2 tblsps green curry paste; 400ml can coconut milk; 1½ cups chicken stock; 150g green beans, trimmed; 2 zucchini (150g each), trimmed, cut into 1cm pieces; 1 tblsp fish sauce; 1 tblsp brown sugar; 1 tblsp lime juice; 1 cup fresh Thai basil leaves

To freeze: Make up to Step 4. Cool in fridge. Transfer to a freezer-safe container. Seal, label and date. Freeze for up to two months.

Ingredients

2 tblsps vegetable oil

1kg free-range chicken thigh fillets, trimmed, thickly sliced

1 onion, thinly sliced

2 tblsps green curry paste

400ml can coconut milk

1½ cups chicken stock

150g green beans, trimmed

2 zucchini (150g each), trimmed, cut into 1cm pieces

1 tblsp fish sauce

1 tblsp brown sugar

1 tblsp lime juice

1 cup fresh Thai basil leaves

Method

Heat half the oil in a large, non-stick wok over a high heat. Add chicken in three batches. Stir-fry each batch for 3 minutes, or until browned all over. Remove.

Heat remaining oil in same hot wok over a medium to high heat. Add onion. Stir-fry for 1 minute, or until soft. Add paste. Stir-fry for 2 minutes, or until fragrant.

Return chicken to the wok with coconut milk and stock. Bring to a boil. Simmer, stirring occasionally, for about 15 minutes, or until chicken is cooked.

Add beans and zucchini. Cook for a further 4–5 minutes, or until tender. Stir in fish sauce, sugar and juice.

Top curry with basil leaves. Serve with steamed rice and lime wedges, if desired.

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