Lazy 15 Minute Thai Green Curry

This 15 minute Thai Green Curry is absolutely bursting with flavour, you won't believe how easy it is to make!
Cals 470 | Protein 37g | Carbs 50g | Fat 14g

So, you know when you have a really busy day, and you’re starving but you want to be healthy and/or you really don’t want to wait for a delivery to arrive because you want to eat right now? This is what I make, the best part is as long as you have a jar of curry paste & some coconut milk all of the other ingredients can be easily substituted.

What I love most about this recipe is how flexible it is. Throw in whatever you have in your fridge or freezer. Got bunch of leftover veggies in your fridge that are starting to look a bit questionable, got some cooked chicken leftover from Sunday dinner, awesome, throw it all in. My lazy freezer go to is frozen peas & spinach blocks. This is your curry, so make it exactly how you like it!

This curry isn’t just about saving food waste or eating quickly, it’s also a powerhouse of protein. In the recipe below, you’ll get 37g of protein, but if you up the diced chicken to 350gs, it’s going to give you a solid 49gs of protein per serving.

I like a bit of spice, so I add two chilli’s, but feel free to adjust according to how much heat you can handle. Now, let’s get cooking.

Thai Green Curry in bowl

Lazy 15 Minute Thai Green Curry

This 15 minute Thai Green Curry is absolutely bursting with flavour, you won't believe how easy it is to make!
Cals 470 | Protein 37g | Carbs 50g | Fat 14g
Servings 2
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients
  

  • 115 grams dry rice
  • 250 grams chicken breast
  • 84 grams thai green curry paste (check your jar for the serving size, this is what I use from blue dragon)
  • 200 ml light coconut milk (This is one small or half a full sized tin)
  • 1 red bell pepper
  • 1 handfull green beans
  • 1 block frozen spinach
  • 2 fresh chilli

Instructions
 

  • Add your rice to a pan of water & bring to the boil*.
  • Dice your chicken, slice up your pepper, rough chop your green beans/any other veggies & finely slice your chilli(s). Add all of this to a hot pan with your curry paste.
    Thai Curry in pan
  • Mix everything together, let cook for a couple of minutes. Stir again & making sure you can't see any raw chicken facing you let it cook for a couple more minutes, ensuring the chicken is cooked through.
  • Add your coconut milk (you can half fill the small tin with water to get every last bit out), mix well & let simmer for 2 minutes.
  • Plate up & enjoy!

Notes

Switch to microwave rice: If boiling rice isn’t for you switch this for a bag of microwavable rice & heat according to the instructions on the bag, brands will vary but for Tescos own brand you’ll save 26 calories per portion & lose 1 gram of protein.  
Pump up the protein: Up the raw chicken breast from 250g to 350g & each serving of this packs 52g of protein for just 54 extra calories.
Calories: 470kcal
Course: Main Course
Cuisine: Thai
Keyword: High Protein, Quick Meal, Spicy, Stovetop, Summer, Under 500 Calories

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @fit.foodiefuel on Instagram and hashtag it #fitfoodiefuel.

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