Thai green chicken curry

Thai green chicken curry

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  • 4
  • Easy
  • 10 minutes
  • 20 minutes


  • 1 T vegetable oil
  • 90 g Woolworth Thai green curry paste
  • 400 g free-range skinless chicken breast fillets, cubed
  • 400 ml can coconut milk
  • 1 T fish sauce, to taste
  • 1 T sugar or honey, to taste
  • 1 Jasmine rice, steamed, to serve
  • lime, to serve
  • fresh coriander, to serve
  • fresh chilli, chopped (optional)

Cooking Instructions

1. Add oil and Thai green curry paste to a large frying pan or shallow pot or wok. Turn the heat to medium-low and bring the paste to a gentle simmer.

2. Add chicken breast fillets and 80 g sugar snap peas, sliced diagonally, and sauté for 2 minutes.

3. Add coconut milk and simmer for 15 minutes, or until the chicken is cooked through. If desired, season to taste with fish sauce and sugar or honey.

4. To serve, divide between 4 bowls of steamed jasmine rice and garnish with fresh lime and basil. For an extra kick of heat, add freshly chopped red chilli.

Photography: Sadiqah Assur-Ismail
Recipes and Production: Hannah Lewry
Food assistant: Lerato Motau

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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