Thai green chicken curry
Don't call the local takeaway – impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make
10-minute pad Thai
Serves 2
Easy
Prep:
Cook:
A delicious one-pan dinner - who needs takeaways?
Skip to ingredients
- 200g raw prawns
- small pack corianderstalks finely chopped, leaves roughly chopped
- 2 x 200g packs straight-to-wok pad Thai noodles
- 85g beansprouts
- 1 eggbeaten with a fork
- juice 1 limeplus wedges to serve
- 1 tbsp fish sauce
- 2 tsp sugar
- 1 tbsp roasted peanutsroughly chopped, to serve
Nutrition: per serving
- kcal494
- fat10glow
- saturates2g
- carbs69g
- sugars9g
- fibre4g
- protein37g
- salt2.91g
Method
step 1
Dry-fry the prawns and coriander stalks in a non-stick frying pan for 1-2 mins until the prawns are just pink. Add the noodles, beansprouts, egg, lime juice, fish sauce and sugar. Quickly toss together for 1 min more until the egg is just cooked and everything is well mixed – you might want to use a pair of tongs to make this easier.
step 2
Remove from the heat, mix in most of the coriander leaves, then divide between 2 bowls. Scatter with the remaining coriander and the peanuts, and serve with lime wedges for squeezing over.
