I am a huge fan of thai green chicken curry for takeaway! Such a comforting and warming meal. I don’t opt for takeaway much anymore, but I definitely went through a phase of eating this literally every week.
If you’re buying it out, it’s usually super expensive and also loaded with calories. Also, the portion sizes are just way too big when you get takeaway and it almost feels rude to leave anything behind. It would be a waste right? 😉
So I’ve recreated the takeaway version and transformed it into a fakeaway. Still packed with flavour but with less calories and extra protein and goodness!
This was super easy to make. Now you can go the extra mile and make your own curry paste but I just bought a good quality paste in Tesco to cut down on prep time and ingredients needed.
All you need is 7 easy ingredients! You could also use beef or tofu or whatever protein source you like instead of chicken.
FYI, This meal costs only €2.50 per serving to make including the rice. Versus at least €12 for a takeaway. Give your pocket a break and try this easy homemade version 🙂
Thai Green Chicken curry
- large frying pan/wok
- chopping knife
- 250 g Chicken breast diced
- 2/3 can light coconut milk (~260 ml)
- 1 green pepper sliced
- 1 yellow pepper sliced
- 50 g mangetout/sugarsnap peas
- 3 tbsp soy sauce
- 150 g green curry paste
- 250 g cooked basmati rice
- 1 chicken stock cube (mixed with 100ml hot water)
- Heat a tbsp olive oil in a frying pan and add the curry paste, cook and stir for 2 minutes
- Add the chicken pieces and cook for 2 minutes ( until chicken turns white )
- Add the mangetout, peppers and soy sauce and stir for 1 minute
- Add the coconut milk and chicken stock and stir well. Leave the curry to simmer on low-medium heat for around 10 minutes
- Meanwhile, cook the rice to your liking/according to packet instructions
- Serve the curry on a bed of fluffy rice and garnish with some fresh basil