Introduction: Frugal Food: Thai Green Chicken Curry

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This delicious Thai curry is based on a ready-made curry paste, but we'll show you how you can turn your ready-made paste into something spectacular by adding a few extra ingredients found in your fridge. This recipe uses several ingredients that will last a while in your fridge or pantry and can be stretched out to make a few meals. 

The ingredients you require are:

1 tablespoon of oil
2 tablespoons of Thai green curry paste
400g of chicken
Half a brown onion, sliced
1 small red capsicum, sliced
A handful of green beans
1 can of bamboo shoots (optional)
1 can of light coconut milk
2 tablespoons of coriander paste (or fresh coriander if you have it on hand)
The juice of half a lime (or a good squeeze from a bottle of lime juice)
1 teaspoon of brown sugar
Enough rice to serve 4 people

Step 1: Step 1

Heat a tablespoon of oil on medium heat in a large saucepan. 

Add your curry paste and let it toast in the heat for a minute until it's fragrant. 

In the mean time, start cooking your rice. We used a rice cooker, but however you prefer to prepare it is fine. 

Step 2: Step 2

Add your chicken to the saucepan and coat with the paste, stirring until cooked through.

Step 3: Step 3

Add the onion, capsicum, beans and bamboo shoots and stir until well coated.

Step 4: Step 4

Add the can of coconut milk, the coriander, brown sugar and lime juice. 

Turn the heat down to low and cover with a lid. Simmer for 10 minutes. 

Step 5: Step 5

When rice is ready, serve evenly into four bowls.

Top with the curry, and garnish with a wedge of lime.


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