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!

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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.

Ingrédients

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

Méthode

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.

Ingrédients

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

Méthode

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.

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Fabriqué avec notre délicieux

Curry Thaï Vert

Ce curry de noix de coco délicieusement épicé équilibre les saveurs sucrées, salées, épicées, citronnées, herbacées et aromatiques comme seuls les currys thaïlandais savent le faire. Parfait avec du tofu, des fruits de mer, du poulet, des légumes ou du bœuf.

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