thai green chicken curry

thai green chicken curry

Fresh chicken breast in a traditional handmade Thai curry sauce with coconut milk, fresh coriander, green chilli, lemongrass and lime leaves. Fantastic!

  • how to cook
  • ingredients
  • wine suggestions
  • allergens
  • reviews

  • 1. Heat a tablespoon of oil in a medium-sized frying pan.
    2. Add the chicken and vegetables and fry over a medium heat for 8 to 10 minutes, stirring occasionally.
    3. Give the sachet of sauce a gentle shake and add its contents to the pan.
    Bring to the boil, simmer for 2 minutes then serve.
    Make sure it’s piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

    Serving Suggestion

    Delicious with rice.

    • Fresh chicken (35%)
    • Coconut milk (28%)
    • Fresh green pepper
    • Fresh onion
    • Water
    • Sunflower oil
    • Fresh coriander (2%)
    • Toasted peanuts (2%)
    • Fresh lemon juice
    • Fresh green chilli (1%)
    • Fish sauce
    • Fresh lemongrass (1%)
    • Fresh lime leaves (1%)
    • Cornflour
    • Fresh ginger purée
    • Sugar
    • Salt
    • Ground ginger
    • Ground coriander
    • Arrowroot
    • Turmeric
    • Black pepper
    • Dried chilli

    Coconut milk is made from: coconut, water.
    Fish sauce is made from: water, anchovies, salt, sugar.

  • If there’s one thing we love on a warm sunny day, it’s a glass of decent, full bodied Viognier. Like all the best dinner dates, it’s complex, full bodied and elegant.

    > click here to find out more

    Click here to let us know your wine suggestion.

  • This recipe contains fish and peanuts. We made it in a busy working kitchen so it may also contain traces of other nuts and sesame. WARNING: Although we do our very best to take out all the bones, some may remain.

  • “Fantastic! Fresh, quality ingredients. In fact reading the ingredients list is a pleasure! I work in management now but worked as a head chef for many years and these products are fantastic. Quick and easy and the highest standard of quality. They taste excellent!”

    Kelly Brown


    “ABSOLUTELY DELICIOUS. We had it with rice and salad – lovely. Thank you.”

    Pam Brindle


    “This was our first purchase of your brand and it was excellent, we will definitely be trying others in the range. Thank you!”

    Andrew McCarthy

STIR-FRIED VEGETABLE NOODLES

This simple noodle dish is perfect alongside our Thai Green Chicken Curry.

(Serves 2)

75g dried medium rice noodles
2 tbsp sunflower oil
2 garlic cloves, peeled and crushed
25g raw peanuts or cashew nuts, chopped
4 spring onions, trimmed and sliced
½ tsp hot chilli powder
1 medium egg, beaten
50g beansprouts, washed and drained
1 tsp lemon juice
1 tsp nam pla (Thai fish sauce)
½ tsp caster sugar

1. Half fill a large saucepan with cold water and bring to the boil.  Add the rice noodles and turn off the heat. Leave to stand for 2 minutes then drain, rinse under cold water, and set aside.

2. Heat the oil in a medium pan and stir-fry the garlic and nuts for 1 minute, until the nuts begin to turn golden. Add the spring onions and chilli powder and cook for 2 minutes more.  Add the egg and cook until set, stirring occasionally.

3. Add the beansprouts and noodles to the pan and sprinkle with the lemon juice, fish sauce and sugar. Cook for 1 to 2 minutes, tossing all the ingredients together until hot. Serve with your freshly prepared Charlie Bigham's Thai Green Chicken Curry.


site:bigfish®