Food

Mild Thai green chicken curry

Straight from the freezer!
4-6
15M
32M
47M

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

Method

1.

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.

2.

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.

3.

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.

4.

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

5.

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

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