Thai green chicken curry

Thai green curry in pan

Full of fresh and fragrant ingredients, this Thai green chicken curry recipe is quick and easy to make.

Coconut milk, Boosh Chilli & Lemongrass Organic Chicken Bone Broth and green curry paste combine with herbs, vegetables and chicken to create a vibrant green, nutritious and tasty dish.

Recipe serves 4

Ingredients

400ml Tin of coconut milk
350ml Jar of Boosh Chilli & Lemongrass Organic Chicken Bone Broth – available from booshfoods.com, Ocado, and Amazon
Green curry paste – as per pack instructions
3 tbsp Vegetable oil
800g Boneless chicken breasts or thighs – cut into chunks
200g Podded broad beans
2 Courgettes – cut into thick pieces
1 Chilli – seeds removed and sliced into thin strips (optional)
Large handful of Thai basil – shredded with a few left whole to garnish the dish at the end
5 Lime leaves
1 tbsp Fish sauce
Jasmine rice to serve with – as per pack instructions

Method

  1. Prepare your ingredients ready for cooking as per the instructions above.
  2. Warm your oil in a wok or a pan with high sides over a medium heat until hot and sizzling. Then add the chicken in batches and cook until slightly coloured. Remove from the wok and set aside.
  3. Add the courgette pieces and a little more oil if you need to. Fry for a few minutes until lightly browned, remove and set aside.
  4. Pour in the coconut milk and Boosh Chilli & Lemongrass Organic Chicken Bone Broth. Add the green curry paste (as per the pack instructions), lime leaves, fish sauce, chilli if using and basil leaves (leaving a few to garnish with later).
  5. Stir well and bring to the boil by increasing the heat. Then turn the heat down and simmer for about ten minutes, stirring occasionally.
  6. While the curry is simmering, start to cook your jasmine rice as per the pack instructions.
  7. After ten minutes re-add the chicken and courgette and add the broad beans. Stir well and leave to simmer for around five minutes, making sure that the chicken is cooked.
  8. Scatter over the Thai basil and serve with jasmine rice.

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