thai green chicken curry.
Thai Green Chicken Curry This Thai green chicken and rice recipe is a fuss-free, wholesome meal that delivers freshness and flavour with minimal effort. With tender chicken, fragrant Thai spices, colourful vegetables, and nourishing rice, it’s a complete dish that balances comfort with health. It serves 2 and takes about 25 minutes. Ingredients 1 tin light coconut milk 1 tin filled with water (from the coconut milk tin) 2 heaped tbsp Thai green curry paste 2 tbsp soy sauce 2 tbsp fish sauce 1/2 chicken stock cube 1 carrot, julienned or peeled into ribbons Handful tenderstem broccoli 1 red pepper, sliced 6 baby corn, halved lengthways 3 tbsp edamame 200g chicken breast, cut into bite-sized chunks 120g uncooked jasmine or basmati rice 2 spring onions, sliced (for garnish) Optional: coriander, chilli slices to serve Method Pour the coconut milk into a large saucepan. Fill the empty tin with water and add that too. Stir in the Thai curry paste, soy sauce, fish sauce, and half a chicken stock cube. Bring to a gentle simmer. Add the rice and chicStir in the uncooked rice and chicken pieces. Cover with a lid and cook gently for about 12 minutes, stirring occasionally so it doesn’t catch. Once the rice is nearly tender, stir in the carrot, broccoli, red pepper, baby corn and edamame. Replace the lid and cook for another 5–7 minutes, until the chicken is cooked through and the rice is fluffy. Taste and adjust the seasoning with extra soy or fish sauce if needed. Spoon into bowls and garnish with spring onion, coriander, and chilli slices. Gut Health Benefits Edamame beans are a fantastic source of plant-based fibre and prebiotics, which help feed beneficial gut bacteria and support digestion. They also provide plant protein, making meals more balanced and satisfying....
Thai Green Chicken Curry
This Thai green chicken and rice recipe is a fuss-free, wholesome meal that delivers freshness and flavour with minimal effort. With tender chicken, fragrant Thai spices, colourful vegetables, and nourishing rice, it’s a complete dish that balances comfort with health. It serves 2 and takes about 25 minutes.
Ingredients
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1 tin light coconut milk
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1 tin filled with water (from the coconut milk tin)
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2 heaped tbsp Thai green curry paste
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2 tbsp soy sauce
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2 tbsp fish sauce
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1/2 chicken stock cube
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1 carrot, julienned or peeled into ribbons
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Handful tenderstem broccoli
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1 red pepper, sliced
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6 baby corn, halved lengthways
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3 tbsp edamame
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200g chicken breast, cut into bite-sized chunks
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120g uncooked jasmine or basmati rice
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2 spring onions, sliced (for garnish)
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Optional: coriander, chilli slices to serve
Method
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Pour the coconut milk into a large saucepan. Fill the empty tin with water and add that too. Stir in the Thai curry paste, soy sauce, fish sauce, and half a chicken stock cube. Bring to a gentle simmer.
-
Add the rice and chicStir in the uncooked rice and chicken pieces. Cover with a lid and cook gently for about 12 minutes, stirring occasionally so it doesn’t catch.
-
Once the rice is nearly tender, stir in the carrot, broccoli, red pepper, baby corn and edamame. Replace the lid and cook for another 5–7 minutes, until the chicken is cooked through and the rice is fluffy.
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Taste and adjust the seasoning with extra soy or fish sauce if needed. Spoon into bowls and garnish with spring onion, coriander, and chilli slices.
Gut Health Benefits
Edamame beans are a fantastic source of plant-based fibre and prebiotics, which help feed beneficial gut bacteria and support digestion. They also provide plant protein, making meals more balanced and satisfying. Meanwhile, thai green curry paste contains aromatic ingredients such as lemongrass, garlic, and green chillies, which are known for their natural antimicrobial and anti-inflammatory properties, helping to support digestive health.
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