Thai Green Curry with Chicken and Asian Vegetables

Thai Green Curry with Chicken and Asian Vegetables

Made With Our Thai Green Curry -
2 SERVES
SERVES 2-3
prep
10 MINS PREP
20 MINS COOK
10 MINS COOK
This classic Thai green chicken curry is so quick and easy to make and so satisfying, you will make it again and again!
Anjum Signature

Tailored to Taste
This is a classic green curry using easy-to-find, everyday ingredients - although we vary the vegetables every time we make this dish. For extra heat, add the extra chilli from the whole spice sachet or vary the vegetables as you like. Serve simply with rice.
Ingredients
  • 1 pack of The Spice Tailor Thai Green Curry
  • 1 tsp of vegetable oil
  • 3 chicken thigh fillets (250-280g), diced
  • 100g tender-stem broccoli
  • 100g brown mushrooms, halved
  • 50g of snow peas, sting removed if you like
  • 2 tbsp of Thai basil or normal basil, torn (optional)
  • 1 tsp of lemon juice, fish sauce or both
Method
  1. Heat the oil in a pan and fry the spices and herbs from the whole spice and aromatic sachet for 10 seconds, including the extra chilli for added heat.
  2. Add the chicken pieces and sear all over.
  3. Add the vegetables and sauté for 4 minutes.
  4. Add the green sauce from the base sauce pouch and stir well. Add the coconut milk from the larger sauce pouch, the Thai basil (if using) and 50ml water and bring to a simmer. Cook until the vegetables and chicken are done - around 2-4 minutes.
  5. Add the lemon juice and/or fish sauce.
  6. Taste, adjust seasoning and serve.
Tailored to Taste
This is a classic green curry using easy-to-find, everyday ingredients - although we vary the vegetables every time we make this dish. For extra heat, add the extra chilli from the whole spice sachet or vary the vegetables as you like. Serve simply with rice.
  • 1 pack of The Spice Tailor Thai Green Curry
  • 1 tsp of vegetable oil
  • 3 chicken thigh fillets (250-280g), diced
  • 100g tender-stem broccoli
  • 100g brown mushrooms, halved
  • 50g of snow peas, sting removed if you like
  • 2 tbsp of Thai basil or normal basil, torn (optional)
  • 1 tsp of lemon juice, fish sauce or both
  1. Heat the oil in a pan and fry the spices and herbs from the whole spice and aromatic sachet for 10 seconds, including the extra chilli for added heat.
  2. Add the chicken pieces and sear all over.
  3. Add the vegetables and sauté for 4 minutes.
  4. Add the green sauce from the base sauce pouch and stir well. Add the coconut milk from the larger sauce pouch, the Thai basil (if using) and 50ml water and bring to a simmer. Cook until the vegetables and chicken are done - around 2-4 minutes.
  5. Add the lemon juice and/or fish sauce.
  6. Taste, adjust seasoning and serve.
MADE WITH OUR DELICIOUS
Thai Green Curry

Our love of curries recently took us journeying beyond our Indian roots. We followed our favourite curries through Asia and launched a new range of our favourites. Obviously, Thai Green Curry  - with its complex but harmonious flavours spanning from spicy to fragrant – led the pack.

Curries were first introduced to Thailand by Buddhist monks, travellers and settlers from India hundreds of years ago. They were then adapted to incorporate local ingredients and flavours - and, over time, evolved to be the delicious curries we recognise today.

Our Thai Green Curry incorporates classic flavours such as kaffir lime leaves, lemongrass, coriander root, galangal, green chillies and Thai basil - all balanced with sweet, creamy coconut milk.

Our Thai Green Curry is made with no nasties and we are really proud to say that it is suitable for vegetarians as there is no fish sauce or shrimp paste!

£3.15
( / )
113p per 100g
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