Thai Green Curry Chicken with Snap Peas, Bell Pepper, Cilantro & Rice

Updated at: Sat, 18 Nov 2023 10:07:57 GMT

Step 1

Place frying pan on medium heat and cook the chicken tenders until cooked through and golden brown. 8-10 minutes

Step 2

While chicken is cooking bring water to the boil. Using a strainer, rinse 1 1/2 cups of rice under cold, running water, then drain and transfer to the boiling water. Reduce heat to low and cook rice until liquid is fully absorbed, 15 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Step 3

Once cooked, place chicken on a cutting board and using 2 forks shred it. Place shredded chicken in a medium bowl and set aside.

Step 4

Combine chicken stock, coconut milk, curry paste, fish sauce, in a large pot. Stir to combine and bring the curry to a simmer over medium heat.

Step 5

Using a clean cutting board dice capsicums. Add to the bowl with the chicken along with the snap peas.

Step 6

Once the curry is simmering, add chicken and veggies to the pot. Stir to combine curry and return to a simmer. Simmer until chicken is warmed through and veggies are tender. About 5 minutes.

Step 7

Meanwhile, cut lime into wedges and set aside for serving.

Step 8

Shave coriander leaves off the stems and discard stems. Slice leaves into medium chunks. Add to the curry, stir to combine, and remove from heat.

Step 9

Divide rice and curry between plates or bowls. Serve with lime wedges for squeezing. Enjoy!

1 liked

0 disliked

Delicious

Easy

Go-to

Under 30 minutes