Thai Green Curry
Serves 5 | 523 calories 35.9g protein per portion
This is one of my go to midweek one pan wonders, so easy to put together you can use a variety of vegetables you have laying around in your fridge, also makes a big batch that you can prep for lunches for the week. Lets go:
Ingredients:
- 1 large onion chopped
- 200g green beans
- 1 thumb size ginger grated
- 4 garlic cloves chopped
- 2-3 tbsp thai green curry paste (I recommend using Mae Ploy)
- 1 tsp cumin
- 1 tsp turmeric
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 1 lime juiced and zested
- 150ml chicken stock
- 400ml light coconut milk
- 1 red chilli chopped
- 1kg bone in chicken thighs (sustainability sources where possible)
Garnish:
- 1-2 tbsp spring onions
- Handful chopped coriander
- 1 lime cut into wedges
Method:
- Add your chicken to a pan along with 1 tsp turmeric & cumin, cook skin side down on low to medium head for 3-5 mins until nice and crispy then flip over and cook for further 15 mins until nicely browned all over, remove and drain juices saving 1-2 tbsp for later.
- To the same pan add onions, garlic, grated ginger, chilli and 1 tbsp Thai Green Curry, season the mix together and cook off for 5-7 mins.
- Add grated lime zest and juice to pan along with the green beans, add chicken stock and coconut milk to the pan and mix everything together.
- Season with salt and pepper, 1 tbsp soy sauce, 1 tsp fish sauce and 1 tsp sugar.
- Add the browned chicken thighs back to the pan along with the resting juices and cook for a further 5-10 mins until the chicken has warmed through.
- Garnish with coriander, spring onions, few lime wedges and tuck in, enjoy.
