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Ken's Spicy Chicken Thai Green Curry

  • 6servings
  • 30minutes
  • 420calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, B9, H
MineralsSelenium, Copper, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (400ml) tins coconut milk

  2. 2 tablespoons green curry paste

  3. 160ml chicken stock

  4. 1 (220g) tin sliced water chestnuts, drained

  5. 1 (225g) tin sliced bamboo shoots, drained

  6. 1 green pepper, cut into 2cm pieces

  7. 75g sliced fresh mushrooms

  8. 3 boneless, skinless chicken breast fillets, diced

  9. 3 tablespoons fish sauce

  10. 4 tablespoons chopped fresh basil

Instructions Jump to Ingredients ↑

  1. Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.

  2. Stir in chicken stock, water chestnuts, bamboo shoots, pepper, mushrooms and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.

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