Speedy Chicken and Celery Green Curry

Ingredients

Serves: 4

Prep: 5 minutes

Cooking: 15 minutes

  • 1 tsp vegetable oil

  • 2 small red onions, peeled and cut into half moon slices

  • 1 bunch of celery - half of the stalks thinly sliced, the other half cut into 6cm sticks

  • 4 tbsp Thai green curry paste

  • 2 x 400g cans of coconut milk

  • 2 tbsp fish sauce

  • Zest and juice of 2 limes

  • 100g sugar snap peas

  • 640g mini chicken fillets

  • Jasmine rice, to serve 

Method

  1. Heat the oil in a medium pan, add the red onion and thinly sliced celery and fry for 2 minutes. Tip in the paste and cook for 1 minute more.

  2. Pour in the coconut milk, fish sauce, lime zest and juice. Bring to a simmer, then add the sugar snap peas, celery sticks and chicken. Cook for 5-10 minutes or until the chicken is cooked through. Serve in bowls with rice, if desired.

Jade ThorneComment