Easy Thai Green Curry Recipe
Thai green curry is a variety of curry from Thailand using coconut milk and fresh green chillies.

This recipe in particular is for those who are after something super simple, a quick to throw together meal - and this bad boy takes just over half an hour to get on the table.

You can of course make your curry paste totally from scratch - and we admire you if you do - but we've opted for shop-bought here for ease.

As for the protein, we've used chicken, but you can also use fish, or even tofu to make it veggie. Thai aubergine and basil leaves are the traditional vegetables used, but we've gone for a combination of mangetout, baby sweetcorn and bamboo shoots.

If you're wanting a Thai curry dish that's a bit more hands on, you HAVE to give our Thai Red Curry a go. The curry paste for this dish is incredible but requires a little more effort, and a few more ingredients to make totally from scratch. But it is WORTH IT.

MAKES:
4
PREP TIME:
0 HOURS 10 MINS
TOTAL TIME:
0 HOURS 35 MINS
INGREDIENTS
2 tsp. vegetable oil
400 g skinless boneless chicken breast, cut into bite-size pieces
3 spring onions, sliced diagonally
1/2 red pepper, thinly sliced into strips
1 garlic clove, crushed
Small handful Thai basil leaves, ripped
50 g Thai green curry paste (about 4 tbsp)
400 ml chicken stock
160 ml can coconut cream
1 tsp. fish sauce
175 g baby sweetcorn, sliced in thirds diagonally
225 g tin bamboo shoots, thoroughly drained
100 g mangetout, sliced in half diagonally
Small handful Thai basil leaves, ripped, and lime wedges, to serve

DIRECTIONS
Heat the oil in a large pan on high and brown chicken all over.
Lower the heat to medium and add red pepper, spring onion, garlic and basil and cook, stirring occasionally for 5 mins.
Add the paste and cook for 2 mins.
Add the stock, coconut cream and fish sauce and bring to the boil.
Lower the heat to medium, add the sweetcorn and bamboo and simmer for 5 mins.
Add the mangetout and cook for a further 3 mins.
Serve with boiled rice, some torn Thai basil leaves and a wedge of lime.