Thai Green Chicken Curry with Mushrooms

Name: Thai Green Chicken Curry with Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 chicken breasts, sliced; 200 g button mushrooms, halved or quartered; 50 g mangetout, halved lengthwise; 1/2 red onion, sliced; 1 tbsp Thai green curry paste; 200 ml coconut milk; 1 tbsp vegetable oil; cooked rice, to serve

This easy Thai green chicken curry is creamy, fragrant, and ready in about 30 minutes. Tender chicken, mushrooms, and crisp mangetout simmer in a lightly spiced coconut curry sauce for a fast, satisfying dinner served over rice.

Servings0 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

chicken breasts, sliced
NaN
button mushrooms, halved or quartered
NaN g
mangetout, halved lengthwise
NaN g
red onion, sliced
NaN
Thai green curry paste
NaN tbsp
coconut milk
NaN ml
vegetable oil
NaN tbsp
cooked rice, to serve

Step-by-Step Instructions

Heat the vegetable oil in a large frying pan or skillet over high heat. Lightly season the sliced chicken with salt, then cook for 2 to 3 minutes until lightly golden on the outside. Transfer to a plate; it does not need to be fully cooked yet.

Add the Thai green curry paste to the pan and stir for 1 minute until fragrant. Add the sliced red onion, reduce the heat to medium, and cook for 2 minutes until it begins to soften.

Stir in the mushrooms and cook for 5 minutes over medium-high heat until they start to soften. Pour in the coconut milk and bring to a gentle boil. Reduce the heat, cover, and simmer for 5 minutes. Return the chicken to the pan and cook for 3 minutes, or until the chicken is cooked through and the sauce is hot. Add the mangetout and cook for 1 more minute until just tender.

Divide the cooked rice between 2 bowls. Spoon the Thai green chicken curry over the top and serve immediately.

Chef's Tips

For a milder curry, start with 1 tbsp green curry paste and add more to taste. Snow peas or small broccoli florets work well instead of mangetout. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently so the coconut sauce stays smooth.