Name: Chicken Green Curry
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Ingredients: 1 tbsp olive oil; 500g chicken thigh fillets, cut into bite-sized pieces; 2 tbsp green curry paste; 270ml tin coconut milk; 1 tbsp brown sugar; 1 tbsp fish sauce; 2 cups of vegetables of choice (zucchini, baby tomatoes and sugar snap peas pictured); 1/4 cup Thai basil leaves (optional); Lime wedges to serve; Steamed jasmine rice to serve

Instructions

Heat the olive oil on medium heat in a large skillet.
Add the chicken thigh and cook for 5-6 minutes until browned and just cooked through.
Add the green curry paste and coconut milk and bring to a gentle simmer.
Add the brown sugar, fish sauce and vegetables. Cook for 2 minutes until the vegetables have softened and the chicken is cooked through.
Stir through the basil leaves, finish with a squeeze of lime and serve with rice.

Notes

MAKE AHEAD – Best cooked and eaten immediately. Cut the chicken and vegetables in advance and store them separately, refrigerated in air-tight containers for up to 2 days to help speed up your meal preparation.

LEFTOVERS – Refrigerate for up to 3 days. Reheat in the microwave until piping hot. Green curry can be frozen for up to 2 months; however, its texture may change and become a little grainy as it thaws. Thaw in the fridge overnight before reheating in the microwave until piping hot.