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Midweek Thai Green Chicken Curry
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Midweek Thai Green Chicken Curry

The best thing about this curry recipe is that you can have it on the table in 30 minutes and that it’s full of traditional Thai flavours. With aromatic ingredients like coriander, lemon grass and green chillies it’s perfect for a quick, easy and satisfying midweek dinner.

Makes 4
Prep Time 5 minutes
Cook Time 25 minutes
Ingredients
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)

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Thai Green Curry

Craving Thai? Create a traditional Thai Curry with Wattie's WOK Creations Thai Green Curry Sauce. A delicious blend of aromatic ingredients including coriander, lemon grass and green chillies.

Method
Step 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.
Step 2
Increase the heat and add chicken and stir-fry until chicken colours.
Step 3
Reduce heat. Add red capsicum. Pour over Wattie’s Curry Creations Thai Green Curry sauce. Simmer for 10-15 minutes.
Step 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.
Step 5
Serve with cooked jasmine rice. Garnish with fresh coriander and finely chopped fresh red chilli if wished.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 medium onion, sliced lengthways
500 g chicken thighs boneless and skinless cut into 2 cm pieces
1 red capsicum, deseeded and sliced
210 g pouch Wattie’s Curry Creations Thai Green Curry Simmer Sauce
½ cup light coconut milk
100 g green beans, trimmed
2 cups cooked jasmine rice
Chopped coriander leaves (optional)
Finely chopped red chilli, seeds removed (optional)
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