Speedy green chicken curry

The definition of curry in a hurry, try this fragrant Thai spice-pot with chicken, green beans, basil and basmati rice

  • Takes 15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 352
  • fat 20g
  • saturates 13g
  • carbs 9g
  • sugars 5g
  • fibre 3g
  • protein 35g
  • salt 2.5g


  • 1 tsp vegetable oil
  • 1 red onion, cut into half-moon slices
  • 4 tbsp Thai green curry paste
  • 2 x 400g cans light coconut milk
  • 2 tbsp fish sauce
  • zest and juice 2 limes
  • 1 tbsp brined green peppercorn, drained and rinsed
  • 200g green beans, trimmed and halved
  • 4 skinless chicken breasts, cut into long strips
  • handful basil leaves
  • cooked basmati rice, to serve


  1. Heat the oil in a medium pan, add the onion and fry for 2 mins. Tip in the paste and cook for 1 min more. Pour in the coconut milk, fish sauce, lime zest and juice, and peppercorns. Bring to a simmer, then add the beans and chicken. Cook for 5 mins or until the chicken is cooked through.

  2. Just before serving, add the basil leaves. Serve with basmati rice.

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