One-pot Thai green chicken curry recipe
Exotic and warming, this simple Thai curry recipe is made in one pan, meaning you save on time and washing up! Cook up this tasty midweek meal in just half an hour with our easy recipe.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 533 calories / serving
Ingredients
- 4 tbsp Thai green curry paste
- 400ml tin light coconut milk
- 1 aubergine, diced
- 6 boneless, skinless, chicken thighs, chopped
- 450g cooked rice noodles
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Shop ingredientsEach serving contains
- Energy
- 2235kJ 533.0kcal
- Fat
- 25g
- Saturates
- 10g
- Salt
- 0.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 50.0gProtein 27.5gFibre 1.2g
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- Heat a medium-sized pan over a high heat, add the green curry paste and fry for 30 secs 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 mins before adding the chicken. Cover the pan and cook for a further 10 mins, 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.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
