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Thai Green Chicken Curry with Sugar Snap Peas

Chicken, Sugar Snap and French Bean Thai Green Curry Prep time: 10 mins 
Cooking time: 10 mins

Ingredients

  • 2 tbsp groundnut oil
  • 350g (12oz) chicken breast (free-range if possible), cut into strips
  • 1/2 onion, finely chopped
  • 1 green chilli, de-seeded and finely sliced
  • 1 garlic clove, crushed
  • 2 inch piece of Blue Dragon Lemon Grass - cut in half lengthways
  • 50g French beans, trimmed and sliced diagonally
  • 50g sugar snap peas, trimmed and sliced diagonally
  • 1/4 jar Blue Dragon Thai Green Curry Paste
  • 1 can Blue Dragon Coconut Milk
  • 1 tbsp green peppercorns in brine, rinsed
  • 2 kaffir lime leaves, optional
  • cooked rice to accompany
  • coriander leaves, to garnish

Serves: 2

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Coconut Cream
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Thai Green Chicken Curry with Sugar Snap Peas

Our Thai Green Paste combined with creamed coconut milk creates this wonderful chicken dish. It’s best served with Fragrant Jasmine rice.

Preparation:

  1. Heat half the oil in a wok or deep frying pan, add half the chicken and stir fry over a high heat for 3 minutes until lightly golden and cooked. Reheat the wok or frying pan, stir fry the remaining chicken and set aside.
  2. Add the remaining oil and stir fry the onion, chillies, crushed garlic and lemon grass for 1 minute or until lightly golden. Then stir fry the sugar snap peas and French beans and cook for a further 1-2minutes. Set aside.
  3. Return the chicken to the pan and stir in the Thai Green Curry Paste, Coconut Milk, green peppercorns and kaffir lime leaves (if using). Stir until gently bubbling; return the reserved vegetables and leave to cook for a further 3-4 minutes, stirring occasionally.
  4. Spoon the curry into warm bowls filled with steaming rice and garnish the tops with coriander sprigs.

Useful tip:

It is important to fry the paste in oil first to release the aromas of the aromatic herbs and spices... more


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Reviews for Thai Green Chicken Curry with Sugar Snap Peas


TinaM   30 December 2011

Super easy recipe, I love green thai curry and this is a good one! added a little more coconut milk as it was a family meel, very tasty, Thanks

JuliaC   25 November 2011

I really enjoyed this recipe, as it tasted like a very authentic green curry; I must admit I tweaked it a bit by skipping the peppercorns and using more green chili. Also, I prefer my curries a bit more wet, so doubled up on the coconut milk and added more paste - and for a final twist I added a few green grapes (something I gleaned from our local thai restaurant) - but Blue Dragon never lets me down in the authenticity department! Yum!

FrancesG   18 November 2011

MMm this was amazing! I tried with some caramelized cashews that I roasted myself and then crushed. Was so good and my husband is now making me cook it again tonight!!

AyeshaT   26 November 2008

I tried it over the weekend and it came out very nice. Just loved it.

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