Thai Green Chicken Curry
Servings: 5
Calories: 647kcal
Cost: £2.10
Ingredients
- 600 g skinless/boneless chicken thighs, sliced into medium pieces (£3.50)
- 2 x 400ml cans of low fat coconut milk (£0.85/2)=(£1.70)
- 200 g ½ jar Thai green curry paste (£2.40/2)=(£1.20)
- 160 g mangetout (£1.00)
- 100 g 1 bag of cavolo nero, stems removed and sliced into small pieces (£1.50)
- Bunch of fresh mint, torn to serve (£0.60)
- 3 spring onions, thinly sliced to serve (£0.59)
- 300 g white rice, cooked according to packet instructions (£0.52/3)=(£0.17)
- Juice of half a lime (£0.25)
Cupboard Essentials
- 400 ml chicken stock
- 1 tbsp fish sauce
- ½ tbsp brown sugar
- 1 tbsp olive oil or coconut oil
- Chilli Flakes
Instructions
- Start by slicing the chicken thighs into bite-sized pieces, removing any visible fat. Coat the chicken in fish sauce, the juice of half a lime and brown sugar. If you have time to marinade this for an hour, that would be even better!
- Add 1 tbsp of olive oil to a large saucepan on a high heat. Wait until the oil is hot and then add the chicken, leave for around 4 minutes so that the chicken has a chance to brown
- Reduce the heat to medium, then add the green thai curry paste. Fry for a further 4 minutes to sweat out the aromatics.
- After around 4 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 5 minutes, then add the juice of half a lime.
- Serve up with a portion of rice and top with fresh mint, spring onion & chilli flakes.
Nutrition
Calories: 647kcal | Carbohydrates: 57g | Protein: 38g | Fat: 30g