Green Curry
A punchy Thai-style green curry with crispy chicken, kimchi slaw and rice noodles.
Dairy-free
Hot, sour, salty and a little sweet — this comes together quickly once the paste is fried off properly.
Ingredients
- 2 tbsp green curry paste
- 400ml coconut milk
- 2 chicken breasts, sliced
- 1 red pepper, sliced
- 100g green beans, trimmed
- 200g rice noodles
- Fish sauce and sugar, to taste
- Thai basil, to serve
Method
- 1
Fry the curry paste in a hot pan for 1 minute until fragrant.
- 2
Add a splash of the coconut milk and stir until it splits and darkens slightly.
- 3
Add the chicken and cook for 3-4 minutes, then pour in the rest of the coconut milk.
- 4
Simmer for 10 minutes, then add the pepper and green beans and cook for a further 5 minutes.
- 5
Meanwhile, soak the rice noodles according to the pack instructions.
- 6
Season the curry with fish sauce and sugar, and serve over the noodles with Thai basil.
