Quick Chicken Green Curry with rice


Quick Chicken Green Curry with rice


  • 2 carrots sliced
  • 1 zucchini sliced
  • ½ cup green beans
  • ½ brown onion sliced
  • 2-3 tsp green curry paste adjust to taste
  • 2 tsp fish sauce
  • 3 tsp brown sugar
  • 400 gram tin coconut milk
  • 500 grams chicken breast diced
  • Jasmine rice cook to packet directions


  • In a large wok, heat lightly salted water and cook vegetables until barely cooked. Drain and set aside.
  • Wipe out wok and add curry paste and coconut milk. Stir for 1 minute and use a spoon to dissolve paste. Add chicken & vegetables to wok adding sugar, and fish sauce and simmer gently for 5 minutes, stirring often. Check seasoning.
  • Serve with rice and enjoy.

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