Thai Green Curry with Chicken and Asian Vegetables
Thai Green Curry with Chicken and Asian Vegetables
SERVES 2
5 MINS PREP
COOKS IN 25 MINS
This classic Thai green chicken curry is so quick and easy to make and so satisfying, you will make it again and again!
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Tailored to Taste
This is a classic green curry using easy-to-find, everyday ingredients - although we vary the vegetables every time we make this dish. For extra heat, add the extra chilli from the whole spice sachet or vary the vegetables as you like. Serve simply with rice.
Ingredients
- 1 pack of The Spice Tailor Thai Green Curry
- 50ml chicken stock
- 2 chicken breasts, lightly scored (Use a sharp knife to make parallel, shallow cuts through the chicken)
- 1 small red bell pepper, cut into chunks
- 150g broccoli, trimmed
- 30g roasted cashew nuts or peanuts
- Lime juice to serve, optional
Method
- Preheat the oven to 425 F/ 220°C/ 200°C fan assisted/gas mark 7
- Mix the Massaman sauces from the two packets together in a bowl and add the chicken stock.
- Place the chicken breasts into an ovenproof dish or roasting tin.
- Pour the sauce over the chicken and rub or brush it into the slits.
- Scatter the vegetables around the chicken, place into the preheated oven and cook for 20-25 minutes - or until the chicken is cooked (to an internal temp of 74-75°C/165-170°F) and charred around the edges.
- Remove from the oven and sprinkle with nuts and a squeeze of lime juice if desired.
Tailored to Taste
This is a classic green curry using easy-to-find, everyday ingredients - although we vary the vegetables every time we make this dish. For extra heat, add the extra chilli from the whole spice sachet or vary the vegetables as you like. Serve simply with rice.
Ingredients
- 1 pack of The Spice Tailor Thai Green Curry
- 50ml chicken stock
- 2 chicken breasts, lightly scored (Use a sharp knife to make parallel, shallow cuts through the chicken)
- 1 small red bell pepper, cut into chunks
- 150g broccoli, trimmed
- 30g roasted cashew nuts or peanuts
- Lime juice to serve, optional
Method
- Preheat the oven to 425 F/ 220°C/ 200°C fan assisted/gas mark 7
- Mix the Massaman sauces from the two packets together in a bowl and add the chicken stock.
- Place the chicken breasts into an ovenproof dish or roasting tin.
- Pour the sauce over the chicken and rub or brush it into the slits.
- Scatter the vegetables around the chicken, place into the preheated oven and cook for 20-25 minutes - or until the chicken is cooked (to an internal temp of 74-75°C/165-170°F) and charred around the edges.
- Remove from the oven and sprinkle with nuts and a squeeze of lime juice if desired.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Thai Green Curry
This deliciously spicy coconut curry balances sweet, salty, spicy, citrusy, herby and aromatic flavours in the beautiful way that only Thai curries do. Perfect with tofu, seafood, chicken, vegetables or beef.
