A rich and fragrant Thai green curry packed with goodness! Coconut milk forms a creamy base, whilst edamame beans, peppers and green lentils add amazing flavour. The star of the dish is tender chicken which has been cooked to the point of fall-off-the-bone-perfection!
Thai Green Chicken Curry
Thai Green Chicken Curry
with green lentils, edamame beans & peanuts
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Chicken
- Coconut Milk
- Edamame Beans
- Free-range Chicken Pieces
- Fresh Basil
- Green Lentils
- Peanuts
- Pickled Bell Peppers
- Thai Green Curry Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
A LENTIL GIANT
Boil a full kettle. Place a pot over a medium heat with the rinsed green lentils, and 200ml of boiling water. Bring to a simmer and cook (without a lid) for 20-25 minutes until al dente, stirring occasionally. If it starts to dry out, add more water to continue the cooking process. On completion, drain if necessary and season.
LET’S PREP SOME STUFF!
Place the peanuts in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion and roughly chop. In a shallow bowl, combine ⅓ of the curry paste with 1 tsp of oil and seasoning. Add the chicken pieces, gently coat with the paste and set aside to marinate until frying. Dilute the stock with 65ml of boiling water.
CURRINATION CHICKEN
Return the deep pan to a medium heat with a drizzle of oil. When hot, fry the marinated chicken pieces for 5 minutes per side until cooked through. Add the remaining curry paste (to taste) and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut milk and diluted stock, and stir until well incorporated. Bring to a simmer and cook for 10-12 minutes until slightly thickened, stirring occasionally.
GREENS, GREENS & MORE GREENS!
Add the edamame beans and pickled peppers to the curry, and mix through for 2-3 minutes until warmed through. On completion, season to taste with a sweetener of choice and some salt. Remove from the heat.
HURRY HURRY, IT’S A THAI GREEN CURRY!
Serve up the fragrant Thai green curry and serve the lentils on the side. Sprinkle over the toasted peanuts. Garnish with the sliced basil. Great work, Chef!
Green Lentils - 100ml
Peanuts - 15g
Thai Green Curry Paste - 15ml
Free-range Chicken Pieces - 2
Vegetable Stock - 5ml
Coconut Milk - 200ml
Edamame Beans - 100g
Pickled Bell Peppers - 50g
Fresh Basil - 4g
A LENTIL GIANT
Boil a full kettle. Place a pot over a medium heat with the rinsed green lentils, and 500ml of boiling water. Bring to a simmer and cook (without a lid) for 20-25 minutes until al dente, stirring occasionally. If it starts to dry out, add more water to continue the cooking process. On completion, drain if necessary and season.
LET’S PREP SOME STUFF!
Place the peanuts in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion and roughly chop. In a shallow bowl, combine ⅓ of the curry paste with 2 tsp of oil and seasoning. Add the chicken pieces, gently coat with the paste and set aside to marinate until frying. Dilute the stock with 125ml of boiling water.
CURRINATION CHICKEN
Return the deep pan to a medium heat with a drizzle of oil. When hot, fry the marinated chicken pieces for 5 minutes per side until cooked through. Add the remaining curry paste (to taste) and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut milk and diluted stock, and stir until well incorporated. Bring to a simmer and cook for 10-12 minutes until slightly thickened, stirring occasionally.
GREENS, GREENS & MORE GREENS!
Add the edamame beans and pickled peppers to the curry, and mix through for 2-3 minutes until warmed through. On completion, season to taste with a sweetener of choice and some salt. Remove from the heat.
HURRY HURRY, IT’S A THAI GREEN CURRY!
Serve up the fragrant Thai green curry and serve the lentils on the side. Sprinkle over the toasted peanuts. Garnish with the sliced basil. Great work, Chef!
Green Lentils - 200ml
Peanuts - 30g
Thai Green Curry Paste - 30ml
Free-range Chicken Pieces - 4
Vegetable Stock - 10ml
Coconut Milk - 400ml
Edamame Beans - 200g
Pickled Bell Peppers - 100g
Fresh Basil - 8g
A LENTIL GIANT
Boil a full kettle. Place a pot over a medium heat with the rinsed green lentils, and 600ml of boiling water. Bring to a simmer and cook (without a lid) for 20-25 minutes until al dente, stirring occasionally. If it starts to dry out, add more water to continue the cooking process. On completion, drain if necessary and season.
LET’S PREP SOME STUFF!
Place the peanuts in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion and roughly chop. In a shallow bowl, combine ⅓ of the curry paste with 3 tbsp of oil and seasoning. Add the chicken pieces, gently coat with the paste and set aside to marinate until frying. Dilute the stock with 170ml of boiling water.
CURRINATION CHICKEN
Return the deep pan to a medium heat with a drizzle of oil. When hot, fry the marinated chicken pieces for 5 minutes per side until cooked through. Add the remaining curry paste (to taste) and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut milk and diluted stock, and stir until well incorporated. Bring to a simmer and cook for 15-20 minutes until slightly thickened, stirring occasionally.
GREENS, GREENS & MORE GREENS!
Add the edamame beans and pickled peppers to the curry, and mix through for 2-3 minutes until warmed through. On completion, season to taste with a sweetener of choice and some salt. Remove from the heat.
HURRY HURRY, IT’S A THAI GREEN CURRY!
Serve up the fragrant Thai green curry and serve the lentils on the side. Sprinkle over the toasted peanuts. Garnish with the sliced basil. Great work, Chef!
Green Lentils - 300ml
Peanuts - 45g
Thai Green Curry Paste - 45ml
Free-range Chicken Pieces - 6
Vegetable Stock - 15ml
Coconut Milk - 600ml
Edamame Beans - 300g
Pickled Bell Peppers - 150g
Fresh Basil - 12g
A LENTIL GIANT
Boil a full kettle. Place a pot over a medium heat with the rinsed green lentils, and 800ml of boiling water. Bring to a simmer and cook (without a lid) for 20-25 minutes until al dente, stirring occasionally. If it starts to dry out, add more water to continue the cooking process. On completion, drain if necessary and season.
LET’S PREP SOME STUFF!
Place the peanuts in a deep pan over a medium heat. Toast for 3-5 minutes, shifting occasionally. Remove from the pan on completion and roughly chop. In a shallow bowl, combine ⅓ of the curry paste with 4 tbsp of oil and seasoning. Add the chicken pieces, gently coat with the paste and set aside to marinate until frying. Dilute the stock with 250ml of boiling water.
CURRINATION CHICKEN
Return the deep pan to a medium heat with a drizzle of oil. When hot, fry the marinated chicken pieces for 5 minutes per side until cooked through. Add the remaining curry paste (to taste) and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the coconut milk and diluted stock, and stir until well incorporated. Bring to a simmer and cook for 15-20 minutes until slightly thickened, stirring occasionally.
GREENS, GREENS & MORE GREENS!
Add the edamame beans and pickled peppers to the curry, and mix through for 2-3 minutes until warmed through. On completion, season to taste with a sweetener of choice and some salt. Remove from the heat.
HURRY HURRY, IT’S A THAI GREEN CURRY!
Serve up the fragrant Thai green curry and serve the lentils on the side. Sprinkle over the toasted peanuts. Garnish with the sliced basil. Great work, Chef!
Green Lentils - 400ml
Peanuts - 60g
Thai Green Curry Paste - 60ml
Free-range Chicken Pieces - 8
Vegetable Stock - 20ml
Coconut Milk - 800ml
Edamame Beans - 400g
Pickled Bell Peppers - 200g
Fresh Basil - 15g
Woolies Products in this dish
