Thai Green Chicken & Veg Medley Curry

• While the rice is cooking, trim green beans, then cut 
into thirds. 
• Thinly slice capsicum. Finely chop garlic.
• Cut chicken thigh into thin strips. 

• In a large frying pan, heat a drizzle of olive oil over 
high heat. Add chicken strips and cook, tossing 
until browned and cooked through, 3-4 minutes. 
Transfer to a bowl.
• Return the frying to medium-high heat with a drizzle 
of olive oil. Cook capsicum and green beans and 
cook, stirring, until slightly tender, 4-5 minutes.
• SPICY! This curry paste is hot! Add less if you’re 
sensitive to heat. Add garlic and green Thai curry 
paste. Cook, stirring until fragrant, 1 minute.
TIP: The chicken is cooked through when it’s no longer 
pink inside.

• Add coconut milk, the soy sauce and water (for 
the curry) and simmer over medium heat, stirring 
until thickened, 2-3 minutes. 

• Return the chicken (plus any resting juices) to the 
pan. Stir until just warmed through, 1 minute.