5-Ingredient Green Curry

Seasonal Sprouts
by Seasonal Sprouts
4 Serves
25 min

This is truly one of the easiest meals to make and so delicious! I’m a big fan of making my weeknight dinners as easy as possible, especially if I’ve had a busy day and this recipe is perfect for that reason. It’s only 5 ingredients and takes less than 30 minutes to make, so simple!

The Thai green curry paste gives this dish a nice kick of heat with the coconut milk balancing it out to make a creamy flavour-packed curry. You can really use whatever vegetables you like in this recipe and it’s a great way to use up the leftover veggies in your fridge.

So if you’re looking for a healthy mid-week meal that doesn't take too much effort then definitely give this recipe a go!

Want more like this? Try my 15-minute Tomato, Basil & Goat’s Cheese Zucchini Pasta or make these Quick and Easy Buttery Greens for a moreish side dish ready in under 20 minutes!

Recipe details
  • 4  Serves
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 1/4 cup Thai green curry paste
  • 400ml canned coconut milk
  • 250g chicken thighs, sliced
  • 1 small head of broccoli, cut into florets
  • 1 red capsicum, sliced

Heat a large pan or wok over medium-high heat
Add chicken and curry paste carefully (watch out for spitting), toss to coat and cook for 5-6 minutes flipping halfway through
Add broccoli, capsicum and coconut milk to pan, stir then allow liquid to come to a boil
Reduce heat and simmer for 10-15 minutes until vegetables are tender
Serve with rice and a wedge of lime (optional)
Seasonal Sprouts
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