Thai Green Chicken Curry
Faster than the delivery driver and about 4g carbs per portion. Coconut milk does the work.
Ingredients
Makes 4 portions
- 600.00 grams boneless chicken thighs , sliced into chunks
- 1.00 tin(s) coconut milk
- 1.00 piece(s) courgette , halved and sliced
- 200.00 grams tenderstem broccoli
- 2.00 tablespoon soy sauce
- 1.00 piece(s) fresh ginger , grated
- 2.00 clove(s) garlic cloves , minced
- 1.00 teaspoon chilli flakes
- 1.00 tablespoon olive oil
Per portion
Method
-
1
Heat oil in a wok or large pan. Fry the chicken chunks until golden — about 5 minutes.
⏱ About 5 mins
-
2
Add the garlic, ginger and chilli flakes. Stir for 30 seconds.
⏱ About 1 mins
-
3
Pour in the coconut milk and soy sauce. Bring to a simmer.
-
4
Add the courgette and broccoli. Simmer for 12-15 minutes until the veg is tender and the sauce has thickened.
⏱ About 15 mins
💡 If you want it thinner, add a splash of water. Thicker, let it reduce.
📦 Batch Cooking Guide
Storage
Fridge 3 days. The flavour improves overnight.
Reheating
Gently in a pan. Don't boil it or the coconut milk splits.
Serving ideas through the week
Day 1: As is. Day 2: Cold over crispy lettuce as a salad.
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