Cut the chicken breast into thin strips. Divide the broccoli into small florets and trim the mangetout.
Heat the sesame oil in a wok or deep pan. Fry the chicken briefly until lightly coloured on the outside.
Add the green curry paste and fry it briefly so the flavours open up.
Pour in the coconut milk and stir in the soy sauce and lime juice. Bring the sauce briefly to the boil.
Add the broccoli and mangetout and cook until the veg is tender-crisp and the chicken is cooked through.
Serve the green Thai curry straight from the pan. Add a little extra lime juice to taste if you like.
Good to know
When it needs to be quick but still taste like a proper meal, this curry is a good choice. Creamy, spicy and pleasantly fresh – without feeling heavy.
Swaps
Chicken breast → turkey breast (similar protein content). Mangetout → green beans (also provide fibre). Soy sauce → tamari (often wheat-free, a slightly purer flavour). Sesame oil → avocado oil (heat-stable and mild).
Allergens
Contains soya, sesame and gluten (soy sauce); depending on the curry paste, it may also contain crustaceans or fish. Adjust the heat for children; in pregnancy, cook the chicken right through and use pasteurised coconut milk.
