Thai Green Chicken Curry

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A bowl of chicken green curry and rice - bright colours from the peppers and beans contrast with the white rice and the deep blue of the serving bowl.

5 from 1 vote

This Thai Green Curry is so very easy to make with leftover roast chicken, and you don't need to compromise on flavour if you know how to get the best out of a well-chosen ready-made curry paste.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time15

Ingredients

1 onion - or 3 shallots
2 peppers - red and yellow or orange
1 tbsp oil
1 can coconut milk - 400 ml
3 tbsp Thai green curry paste - adjust to taste and the strength of your paste
1 bunch coriander - leaves and stems
300 g leftover chicken - chopped
250 g green beans - or your preferred vegetables
1 lime - juiced
pinch of sugar - optional

Instructions

First prepare the first of the vegetables. Chop the onion or shallots and peppers, cutting into even sized pieces.
1 onion, 2 peppers
Heat the oil gently in a pan and fry the onion until it is golden and fragrant.
1 tbsp oil
Add the peppers and fry a little longer.
Add the curry paste and coconut milk. If the coconut milk has separated in the can. use the solids first, reserving some of the thinner liquid to adjust the sauce to the consistency you like later.
1 can coconut milk, 3 tbsp Thai green curry paste
Check the flavour and adjust the curry paste to taste, remembering that the flavours will develop with cooking. Continue to check as you cook.
Add the chopped chicken, a good handful of chopped fresh coriander and the lime juice. Stir well and cook for 10 minutes over a low heat.
1 bunch coriander, 300 g leftover chicken, 1 lime
Prepare the green beans by topping, tailing and cutting in half, and add to the curry. You could also add mange tout or mini corn at this point too.
250 g green beans
Cook for another 4–5 minutes. If you reserved some of the coconut milk, you can use it to loosen the sauce if you choose. You can also add a generous pinch of sugar to balance the flavours, but this is optional.
pinch of sugar

Notes

Storage

Fridge – You can keep any leftovers covered in the fridge for a couple of days, though it is better freshly made.

Freezer – This Thai green chicken curry freezes well as long as your leftover roast chicken was not frozen after cooking (in which case, don't refreeze it).

Simply pack it into sealable freezer containers or clean takeaway trays and freeze as soon as it is cool. You may find that the sauce separates when defrosted. If this happens, make a slurry from a teaspoon of cornflour and a little cold water, and use this to thicken the sauce.

If you are making a big batch for the freezer, it is best to add the green beans (mange tout or baby corn) when you reheat the curry.

Hints and tips

Start slowly with the curry paste and taste as the curry cooks – you can always add a little more.

Chop your vegetables evenly so they cook at the same rate.

If you like a hot curry, you may need to add some extra chilli. Supermarket curry paste is rarely really hot.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.