Speedy Chicken and Celery Green Curry
A quick and easy green curry, perfect for a mid-week evening meal.
Serves: 4
Preparation time: 5 minutes
Cooking time: 15 minutes
You’ll need
1 tsp vegetable oil
2 small red onions, peeled and cut into half moon slices
1 bunch of celery – half of the stalks thinly sliced, the other half cut into 6cm sticks
4 tbsp Thai green curry paste
2 x 400g cans of coconut milk
2 tbsp fish sauce
Zest and juice of 2 limes
100g sugar snap peas
640g mini chicken fillets
Jasmine rice, to serve
What to do
Heat the oil in a medium pan, add the red onion and thinly sliced celery and fry for 2 minutes. Tip in the paste and cook for 1 minute more.
Pour in the coconut milk, fish sauce, lime zest and juice. Bring to a simmer, then add the sugar snap peas, celery sticks and chicken. Cook for 5-10 minutes or until the chicken is cooked through. Serve in bowls with rice, if desired.
Recipe courtesy of Love Celery
Melina - Assistant Editor
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