Thai Green Chicken Curry

This Thai curry recipe is made in one pan, meaning you save on time and washing up.

Prep time: 5 minutes

Cook time: 25 minutes

Servings: 4 people

Preparation

Heat a medium-sized pan over a high heat, add the green curry paste and fry for 30 seconds until fragrant.

Add the coconut milk, half fill the empty tin with freshly boiled water and add to the pan.

Bring to the boil, then reduce the heat to a gentle simmer. Add the aubergine, cook for 3 minutes before adding the chicken.

Cover the pan and cook for a further 10 minutes, or until the aubergine is very tender and the chicken cooked through with no pink remaining.

Remove from the heat.

Stir the rice noodles into the sauce, breaking them up gently with a fork, season with salt and black pepper, then ladle into bowls and serve.

Ingredients

4 tbsp Thai green curry paste
1 x 400ml tin light coconut milk
1 aubergine, diced
6 boneless, skinless, chicken thighs, chopped
450g cooked rice noodles

 

Ingredients

4 tbsp Thai green curry paste
1 x 400ml tin light coconut milk
1 aubergine, diced
6 boneless, skinless, chicken thighs, chopped
450g cooked rice noodles

 

Preparation

Heat a medium-sized pan over a high heat, add the green curry paste and fry for 30 seconds until fragrant.

Add the coconut milk, half fill the empty tin with freshly boiled water and add to the pan.

Bring to the boil, then reduce the heat to a gentle simmer. Add the aubergine, cook for 3 minutes before adding the chicken.

Cover the pan and cook for a further 10 minutes, or until the aubergine is very tender and the chicken cooked through with no pink remaining.

Remove from the heat.

Stir the rice noodles into the sauce, breaking them up gently with a fork, season with salt and black pepper, then ladle into bowls and serve.