Speedy Chicken and Celery Green Curry

A quick and easy green curry, perfect for a mid-week evening meal.

Serves: 4

Preparation time: 5 minutes

Cooking time: 15 minutes

You’ll need

1 tsp vegetable oil

2 small red onions, peeled and cut into half moon slices

1 bunch of celery – half of the stalks thinly sliced, the other half cut into 6cm sticks

4 tbsp Thai green curry paste

2 x 400g cans of coconut milk

2 tbsp fish sauce

Zest and juice of 2 limes

100g sugar snap peas

640g mini chicken fillets

Jasmine rice, to serve

What to do

Heat the oil in a medium pan, add the red onion and thinly sliced celery and fry for 2 minutes. Tip in the paste and cook for 1 minute more.

Pour in the coconut milk, fish sauce, lime zest and juice. Bring to a simmer, then add the sugar snap peas, celery sticks and chicken. Cook for 5-10 minutes or until the chicken is cooked through. Serve in bowls with rice, if desired.

Recipe courtesy of Love Celery 

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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