Green Thai Curry
By Blue Dragon
Published on 13 February 2024
Thai Green Curry is a great dish to make your own – start with a delicious paste (here made easy with a jar from Blue Dragon), creamy coconut milk and then use whatever veg and/or protein that you and your family like best - then dial up or dial down the spice, to taste. Looking for more Thai recipes? Look no further.Time and servings
20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 1 tbsp vegetable or sunflower oil
- 400g chicken breast, thinly sliced
- ½ (170g) jar Blue Dragon green Thai curry paste
- 200ml Blue Dragon coconut milk
- 75g mangetout
- 150g mushrooms, thinly sliced
- 3 dried whole chillies
- 2 (250g) pouches microwave basmati rice
- 2 sprigs coriander, leaves picked
- 2 sprigs Thai basil, leaves picked
Method
Step 1
Heat the oil in a pan set over a high heat. Add the chicken and fry for about 30 secs on each side, to seal.Step 2
Reduce the heat to medium and add the green Thai curry paste and cook for 1 min. Stir to coat the chicken.Step 3
Pour over the coconut milk and bring to the boil then reduce the heat to simmer. Add the mangetout, sliced mushrooms and dried chillies then cook for 2-3 mins, until the chicken is cooked through and the veg is piping hot.Step 4
Meanwhile, cook the rice to packet instructions.Step 5
Sprinkle the curry with coriander and Thai basil, then serve with the cooked rice.