Thai Green Chicken Curry
30 Min
Easy
A spicy aromatic bowl of creamy Thai curry with tender chicken and lots of green veg. Make it tonight using our deliciously creamy easy Maggi Coconut Milk Powder!
Ingredients
4
ingredient_quantity
recipe ingredient
1
tablespoon
sunflower or vegetable oil
600
g
Chicken Breasts, diced
4
tablespoons
Thai green curry paste
4
drops
Maggi Liquid Seasoning
2
teaspoons
root ginger, finely grated
2
Cloves
Garlic
75
g
Maggi Coconut Milk Powder
200
g
Baby Corn
200
g
mange tout or sugar snap peas
200
g
French beans
1
Medium
courgette, sliced
0.5
bunch
coriander leaves
8
wedges
Lime
325
g
Thai sticky or Basmati rice, cooked (optional)
.
Nutrition Value
Carbohydrate
24.7 g
Energy
464.4 kcal
Fat
22.7 g
Fibre
4.3 g
Protein
40.7 g
of which: saturates
12.3 g
Sodium
325.1 mg
of which: sugars
10.1 g
Information per serving
Instructions
30 Minutes
-
Step1
5 MinHeat the oil in a frying pan and brown the chicken. -
Step2
2 MinAdd the curry paste, ginger and garlic and fry until aromatic. -
Step3
15 MinMix the Maggi Coconut Milk Powder with 500ml boiling water and pour over the chicken. Cook for 10-15 minutes until the chicken is piping hot throughout. Add the vegetables and cook for 3 minutes or until tender. -
Step4
1 MinServe with the coriander, squeeze of lime and the sticky rice.
