Thai Green Chicken Curry with Lime Leaf, Peas, Courgette, Beans and Cauliflower 'Rice'
Servings 4
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Ingredients
1tspoil
1onion, diced
2TbspThai Green Curry Paste (store-bought)
400gcan lite coconut milk
2kaffir lime leaves, tough stem removed and thinly sliced
1tspsweet chilli sauce
1-2tspfish sauce
500gboneless, skinless chicken thighs or breast, diced
2medium courgettes, sliced
1½cupfrozen peas
150ggreen beans, trimmed and cut in half
To serve
Asian herbs (coriander, mint, Thai basil)
Cauliflower rice (see recipe below)
1lime, or ½ lemon, cut into wedges
Instructions
Heat oil in a large fry-pan on medium heat. Add onion and cook for 4-5 minutes until soft. If at any time onion is sticking to the bottom of the pan and burning, add 1-2 tablespoons of water, stir, and it should unstick.
Add curry paste and 3-4 tablespoons of the coconut milk, stir together until smooth and cook for 2-3 minutes until the paste if fragrant.
Add remaining coconut milk, kaffir lime leaves, sweet chilli sauce and fish sauce, stir and simmer for 3-4 minutes. Add chicken to simmering sauce, cover and cook for about 5 minutes before adding courgette, peas and beans; continue to cook for a further 3-4 minutes or until chicken is cooked through. Season to taste with more fish sauce if needed.
Scatter fresh herbs over the curry and serve with cauliflower rice. Squeeze over lime or lemon just before eating.