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15 Minute Thai Green Curry


This dish is so cheap but packed full of flavour and crunchy vegetables with that distinctive Thai taste from the coconut cream. Plus, the courgette, pepper, broccoli and green beans are packed full of vitamins A, C and K, which help keep your immune system, bones and white blood cells healthy.


  • Serves: 2
  • Ready In: 15 Minutes

Video Tutorial

Video Tutorial


  • 2 tablespoons olive oil
  • 1 red chilli, sliced
  • 1 tablespoon Thai green curry paste
  • 1 chicken breast, skin on, cut into 3cm cubes
  • 300g coconut cream
  • 100g mange tout
  • 1 red pepper, sliced
  • 100g green beans
  • 100g broccoli, broken into small florets
  • 1 courgette, diced
  • a handful of freshly chopped coriander, to serve (optional)


  • 1. Heat a wok over a high heat and add the oil, chili and Thai green curry paste. Cook for 2 minutes.
  • 2. Add the chicken and cook for a further 5 minutes until brown all over.
  • 3. Add the coconut cream and all the vegetables and cook for 5–10 minutes over a high heat or until vegetables are cooked.
  • 4. Serve with coriander to garnish if you wish.

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