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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Thai Green Chicken Curry?
The preparation time for Thai Green Chicken Curry with green lentils, edamame beans & peanuts is between 20 and 35 minutes.
What is the total time required to make Thai Green Chicken Curry with green lentils, edamame beans & peanuts?
The total time required to make Thai Green Chicken Curry with green lentils, edamame beans & peanuts is between 40 and 60 minutes.
How many servings does Thai Green Chicken Curry provide?
4 servings
What are the main ingredients in Thai Green Chicken Curry?
Chicken, Coconut Milk, Edamame Beans, Free-range Chicken Pieces, Fresh Basil, Green Lentils, Peanuts, Pickled Bell Peppers, Thai Green Curry Paste, Vegetable Stock
What is the nutritional information of Thai Green Chicken Curry?
Calories: 1281, Carbs: 76 grams, Fat: grams, Protein: 89.1 grams, Sugar: 15.8 grams, Salt: 1746 grams
How do I prepare Thai Green Chicken Curry?
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. 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. 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!
What should be prepared from my kitchen to make Thai Green Chicken Curry?
Chicken, Coconut Milk, Edamame Beans, Free-range Chicken Pieces, Fresh Basil, Green Lentils, Peanuts, Pickled Bell Peppers, Thai Green Curry Paste, Vegetable Stock
How many calories does Thai Green Chicken Curry have?
1281 calories
How much fat content does Thai Green Chicken Curry have?
grams
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