A MEAL YOU CAN MAKE

Green chicken curry

A fragrant coconut curry with chicken, aubergine and green beans.

About 43 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Fish; curry paste may contain crustaceans, soya or other allergens. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~838 kcal · 53g protein · 68g carbohydrate · 41g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Cut aubergine and beans and pick basil leaves. Slice chicken with separate utensils and wash hands and equipment. Check curry paste heat and allergens before using.

  2. Heat the rice

    Heat the ready-cooked rice in the pan following its packet instructions, with a splash of water if directed. Stir until steaming hot throughout, then transfer to a covered serving bowl.

  3. Fry the curry paste

    Put a few spoonfuls of thick coconut milk in the pan over medium heat. Stir in curry paste until fragrant; do not scorch it.

  4. Cook the curry

    Add remaining coconut milk, water, aubergine, beans and chicken. Bring to a gentle simmer and partially cover. Check the largest chicken pieces and extend if needed. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

    Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

  5. Check and serve

    Check aubergine is completely soft. Stir in fish sauce, sugar and basil, then serve with rice. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  6. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 12 min · Cooking: about 26 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Thai-inspired · ready-made curry paste. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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