Easy evening dinners do not have to be boring. Just because it’s simple and quick, doesn’t mean it can’t be delicious at the same time. If you love Thai food like me, then you will love this recipe!
My kids love this curry and so does many of my friends and family. The ingredients used in this recipe are available in most supermarkets and is easy and quick to cook for the family after getting home from work. I double the recipe too, to make enough to last for 2 days- great way to save you from cooking everyday!
Why You’ll Love This Recipe
- Easy to make
- Great for beginners
- Takes just 35 mins
- Great for batch cooking and freezer
Where to shop for the ingredients
I buy the coconut milk and Thai green curry paste from Aldi’s (if using this one, put in half the jar. The spice is not as strong as others I have used before. Or if you decide to double the recipe to make a bigger batch, use the whole jar). You can buy kaffir lime leaves in the herbs section in most supermarkets, however if you can get to an Asian supermarket, they are sold in large bags and are so much cheaper.
Easy Thai Green Curry
4 SERVINGS
PREP: 10 mins
COOK: 25 mins
TOTAL TIME: 35mins
Ingredients
1 tbsp olive oil
1 onion, sliced
2 garlic cloves, chopped finely/minced
4 boneless chicken breast, cut into small chunks
2-3 heaped tbsp Thai green curry paste
4 kaffir lime leaves
400 ml/14 fl oz coconut milk
150 ml/5 fl oz chicken stock
1 tbsp fish sauce
2 tbsp light soy sauce
1tsp light brown soft sugar
½ lime, rind grated and juiced
4 tbsp chopped fresh coriander to garnish
Instructions
1. Peel and cut onion (sliced) and garlic (chopped finely/minced). Grate lime rind, then cut lime in half and squeeze juice (half a lime).
2. Heat the oil in a wok (no wok, don’t worry, any other heavy bottom/deep pan is good too) and stir-fry the onion and garlic for 1-3 minutes, until starting to soften. Then add the curry paste and stir-fry for 1-2 minutes.
3. Add the stock, coconut milk and lime leaves. Stir to mix and bring to the boil, then add the chicken. Reduce the heat and leave to simmer gently for 15-20 minutes until the chicken is tender.
4. Add the soy sauce, fish sauce, lime rind, juice and sugar, mix to combine and cook for 2-3 minutes. Serve with boiled rice and garnish chopped coriander. Enjoy!
Notes
- You can modify this recipe to make it vegetarian- instead of chicken you can make it with all your favourite vegetables.
- You can batch cook and freeze. Defrost on the day you want to eat and reheat on the stove.
- Store leftovers in the fridge for 3-4 days.
- I know, not everyone likes coriander- omit if you want, curry will still taste great.
- Quick tip- When I get home from shopping, I cut my chicken breast in to chunks before I store in the freezer or fridge. This saves me even more time when I go to cook this recipe as the meat is already cut.
Have you tried this recipe? Let me know on my contacts page. I’ll love to know how it turned out! x
If you enjoyed this easy recipe, check out my other blog post on guthealthonabudget.com where you will find affordable, quick and easy recipes as well as helpful budget-friendly tips to improve your gut health. x
I’m a busy mum sharing practical, affordable ways to improve and support your gut health. After improving my own gut health through simple lifestyle and dietary changes, I began sharing my experiences to help other busy mums do the same without expensive supplements, or costly health foods.
Gut health doesn’t have to be expensive or overwhelming- just realistic, sustainable and achievable for everyday mums. x