This big-on-flavour Thai fusion dish is a huge hit with my family. It's such a great weeknight dinner option. Prep the veggies in advance and use a store-bought curry paste so you can have dinner ready in a flash.
Swop the veggies listed in the recipe for green veggies of your choice. Try using broccoli, spinach and baby corn, leaving out the green beans and baby marrow. The options are endless!
Garnish with coriander, spring onions and lime wedges. Serve on a bed of fragrant jasmine rice or egg noodles. Trust me, your family will be coming back for more. It's that delish!
- 30ml (2 tablespoons) cooking oil
- 800g skinless chicken breasts, cubed
- 2.5ml (½ teaspoon) salt
- 2 onions, roughly chopped
- 3 garlic cloves, smashed
- 1 knob (1 tablespoon) of ginger, thinly sliced
- 1 red chilli, thinly sliced
- 1 lemongrass stalk, bruised
- 30ml (2 tablespoons) Thai green curry paste
- 250ml (1 cup) chicken stock
- 15ml (1 tablespoon) Thai fish sauce
- 15ml (1 tablespoon) soy sauce
- 150g green beans, halved
- 300g broccoli florets
- 6 baby marrows, thickly sliced
- 400ml canned coconut milk
- 250ml (1 cup) boiling water
- 3 spring onions, thinly sliced
- A handful of fresh coriander
- Heat the cooking oil in a large wok on high heat.
- Season the chicken with the salt and add it to the wok.
- Stir-fry for 5 minutes, then remove the chicken from the wok and set it aside.
- Add the onions, garlic, ginger and chilli.
- Stir-fry until the onions are golden brown, about 5 minutes.
- Now add the lemongrass and return the chicken to the wok.
- Add the green curry paste, making sure to coat the chicken well.
- Then add the chicken stock, fish sauce, and soy sauce.
- Now add the green beans, broccoli, baby marrow and coconut milk.
- Simmer gently for 10 minutes and add the boiling water only, if and when needed.
- Once the vegetables are cooked but still firm, add half the spring onions and coriander, reserving the rest for garnish.
- Serve warm.