30-Minute One-Pan Thai Green Curry by Maxy69838

Ingredients

• 3 tbsp 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 breasts and stir to coat in the paste. Cook for 3–4 minutes until the chicken is sealed and lightly golden on the outside.
3. Pour in the coconut milk and chicken stock, then stir in the fish sauce. Bring to a gentle simmer over medium heat.
4. Add the red pepper, courgette, and mangetout. Simmer uncovered for 8–10 minutes until the vegetables are just tender and the chicken is cooked through.
5. Squeeze in the lime juice, taste and adjust seasoning with more fish sauce if needed.
6. Remove from heat, scatter over fresh coriander, and serve immediately with steamed jasmine rice.