Green chicken curry
Super easy and really speedy, this Thai green chicken curry will be a hit with busy cooks looking for a tasty family meal.

Serves
4
Prep
0m
Cooking
15m
Ingredients
- 6 Coles RSPCA Approved Australian Chicken Thigh Fillets, chopped
- ⅓ cup (100g) green curry paste
- 1 red onion, cut into wedges
- 1 red capsicum, seeded, thinly sliced
- 400ml coconut milk
- 1 bunch choy sum, cut into 5cm lengths
- 200g cherry tomatoes
- 1 tbs lime juice
- 1 tbs brown sugar
- 1 tbs fish sauce
- 450g pkt microwavable white rice
Method
STEP 1
Heat a wok or large deep frying pan over high heat. Add chicken and stir-fry for 5 mins or until cooked through. Add the curry paste. Stir-fry for 1 min or until aromatic.
STEP 2
Add the onion and capsicum to the wok or pan and stir-fry for 1 min or until heated though. Add coconut milk and bring to the boil. Cook for 5 mins or until sauce thickens slightly.
STEP 3
Add the choy sum, tomatoes, lime juice, sugar and fish sauce to the chicken mixture in the wok or pan and stir to combine. Remove from heat.
STEP 4
Meanwhile, heat the rice in the microwave following packet directions. Transfer to a medium bowl.
STEP 5
Serve the curry with the rice.
Dietary Information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.