30-Minute One-Pan Thai Green Curry by Maxy69838

Ingredients

• 3 tbsp Thai green curry paste
• 2 chicken breasts, sliced into strips
• 1 x 400ml tin coconut milk
• 200ml chicken stock
• 1 tbsp fish sauce
• 1 red pepper, sliced
• 1 zucchini, sliced into half-moons
• 100g mangetout
• 1 lime, juiced
• Small handful fresh coriander, roughly chopped
• 1 tbsp neutral oil (e.g. vegetable or sunflower)

Instructions

1. Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add the green curry paste and fry for 1–2 minutes, stirring constantly, until fragrant.
2. Add the sliced chicken and stir-fry for 3–4 minutes until sealed and lightly golden on the outside.
3. Pour in the coconut milk and chicken stock, stir to combine, and bring to a gentle simmer over medium heat.
4. Add the fish sauce, red pepper, and courgette. Simmer for 8–10 minutes until the chicken is cooked through and the vegetables are just tender.
5. Add the mangetout and simmer for a further 2 minutes until bright green and just cooked.
6. Remove from heat, squeeze over the lime juice, and scatter with fresh coriander. Taste and adjust fish sauce or lime as needed. Serve immediately with rice.