Thai Green Curry

per serving

Serves 4

This fragrant curry is quick and easy to make, and great for sneaking in some extra veg for the kids!


35-45 mins



Tags: Dinner Party, dinner, curry night, family meal

Nutritional Information

575 k/cals per serving


Frylight Cooking Spray

1 onion, finely diced

2 garlic cloves, finely sliced

2 chicken breasts, cut into bitesize chunks

4 tbsp Thai Green Curry Paste

600ml coconut milk

100g green beans, halved

150g broccoli, cut into small chunks

1 small carrot, peeled and cut into half lengthways, then thinly sliced width ways

300g rice

Handful of coriander (optional)


  1. Spray a deep frying pan with Frylight to cover the surface of the pan and put over a medium heat. Wait until the Frylight is clear.
  2. Add the onion and fry for 2-3 minutes until softened, stirring occasionally. Add the garlic and fry for a further minute.
  3. Add the chicken to the pan. Continue frying for 2 minutes so the chicken begins to brown on the edges.
  4. Stir through the Thai Green Curry Paste and coconut milk, then add the green beans, broccoli and carrots. Cover with a lid and simmer over a medium heat for 7-8 minutes, until the vegetables are softened and the chicken is cooked through.
  5. Cook the rice as per packet instructions and serve alongside the curry, garnished with coriander if using.