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  • 1 medium onion, sliced lengthways
  • 500g chicken thighs boneless and skinless cut into 2 cm pieces
  • 1 red capsicum, deseeded and sliced
  • 210g pouch Wattie’s Curry Creations Thai Green Curry Simmer Sauce
  • ½ cup light coconut milk
  • 100g green beans, trimmed
  • 2 cups cooked jasmine rice
  • Chopped coriander leaves (optional)
  • Finely chopped red chilli, seeds removed (optional)


1. Heat a dash of oil in a wok (or frying pan). Add onion and stir-fry over medium heat until onion starts to soften.

2. Increase the heat and add chicken and stir-fry until chicken colours.

3. Reduce heat. Add red capsicum. Pour over Wattie’s Curry Creations Thai Green Curry sauce. Simmer for 10-15 minutes.

4. Add light coconut milk, and green beans and continue to cook for a further 5-10 minutes until chicken is cooked and beans are tender.

5. Serve with cooked jasmine rice. Garnish with fresh coriander and finely chopped fresh red chilli if wished.

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