This delicious Thai Chicken Curry recipe is quick and easy to whip up in about 40 minutes. Try the creamy and fragrant sauce, tender chicken and rice, one of my favorite curries!
600gskinless/boneless chicken thighs(£2.69)
1tin of coconut milk(£0.59)
100g(½ jar) Thai green curry paste(£1.40)
150g(1 bag) of cavolo nero(£1.50)
Bunch of fresh mint(£0.75)
Spring onion.optional garnish
Start by slicing the chicken thighs into bite-sized pieces, removing any visible fat.
Add 1 tbsp of coconut oil to a large saucepan on a high heat. Wait until the oil is hot and then add the chicken, leave for a few minutes so that the chicken has a chance to brown before reducing the heat and adding the curry paste. We’re not aiming to fully cook the chicken here, we just want a little bit of a sear on the meat.
Stir the curry paste & chicken, gently frying to release the flavour from the curry paste.
After around 5 minutes, add the coconut milk and chicken stock. Reduce to a low simmer for 20 minutes.
After this time add the mangetout & cavolo nero (destemmed and torn into bite-sized pieces). Don’t worry- it might look like a lot of cavolo nero at the beginning but as it wilts down it will reduce in size. I do like my curry to be bulked out as much as possible though so if you don’t want the cavolo nero to be a prominent ingredient, add half the bag. Cook for a further 10 minutes.
Serve up with fresh mint, optional crunchy spring onion & chilli flakes. Depending on whether you serve with rice or not, the batch makes 4-6 portions.