This might just be the easiest dishes I have ever made.
I had an inkling it would be really good, but honestly, I can’t tell you just how insanely-lip-smackingly-gorgeous this was. I CAN tell you that I made enough to have for lunch the next day, and I just couldn’t wait so I had it all for supper that night!
This Thai Green Curry in a Hurry is packed full of flavour. I even cheated and used a ready-made curry paste, it was ludicrously easy, and I only had one pan to wash up at the end.
You can pick up ready-made pastes in all supermarkets, they’re such a great time saver. They tend to be a blend of garlic, fresh green chilli, onion, lime, galangal and lemongrass – so many great flavours in one handy tube.
You can, of course, make your own, but they can be a bit of a faff, and can actually work out a bit more expensive, unless you regular use galangal and lemongrass so you can use up the leftovers.
I EVEN used microwaveable brown rice. But sssssh keep that to yourself (it can be our secret).
So, this genuinely took 6 minutes to make from start to finish, which is pretty amazing for a delicious home cooked meal.
I know you’re going to love it!
This is my favourite kind of cooking because you don’t need to follow the recipe exactly – which makes the whole process seem much more natural, relaxed and fun. And cooking should always be fun!
I used green beans and broccoli with a little pak choi here, but you could use anything that tickles your fancy. Try baby corn, mushrooms, chunks of sweet potato, courgette…the list goes on.
This is the perfect weekday supper but actually it’s so delicious you really could serve this at at a dinner party and everyone would love it. I also make it with prawns and it works a treat.
- 2 good sized skinless chicken breasts, cut into small chunks
- 2 tbsp green curry paste (i used this one)
- 1 tin of full fat coconut milk (400ml)
- 1 red onion, sliced
- 1 tbsp coconut oil
- handful of veggies: I used broccoli, green beans and pan choi
- brown rice to serve
- sliced green chilli (optional)
- small handful of coriander, roughly chopped
- Heat the coconut oil in a saucepan and add the sliced onion
- Sweat on a gentle heat for a couple of minutes and then add the curry paste and the chopped chicken breast
- Turn up the heat and stir well and allow to fry for a minute or so
- Add the coconut milk and bring to a simmer, leave for about 4 minutes (depending on the size of your chicken breast) until the chicken is cooked through
- Add the green veggies and cook for another minute or so until they are cooked but still have a bit of crunch
- Scoop into bowls, top with chopped coriander and sliced green chilli
- Serve with brown rice and prepare for some major swooning.
This recipe was first published back in 2017 on February 14th but I reshot the photos for you. Same delicious recipe, new look 🙂