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
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
- Prepare your ingredients ready for cooking as per the instructions above.
- 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.
- 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.
- 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).
- Stir well and bring to the boil by increasing the heat. Then turn the heat down and simmer for about ten minutes, stirring occasionally.
- While the curry is simmering, start to cook your jasmine rice as per the pack instructions.
- 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.
- Scatter over the Thai basil and serve with jasmine rice.
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