This delicious Easy Halal Chicken Thai Green Curry is fresh, fragrant and fast - ready to eat in the time it takes to cook rice! Tasty, ready marinated Halal Asian Fusion Chicken marinade cooked in coconut milk with garlic, chilli and ginger. Crisp mange tout, delicate mixed oriental mushrooms and fresh coriander finish it dish off perfectly. You won’t bother with take out again!
To make the curry paste. Peel, roughly chop and place the ginger, shallots and garlic into the food processor.
Trim the lemon grass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add green chillies with the cumin and coriander. Blitz until finely chopped.
Remove the film from the Asian Fusion Halal chicken marinade and heat 1 tablespoon of oil in a a large pan on medium heat, add the chicken and fry from 5 to 7 minutes, or until just turning golden. In the mean time cut up your mushrooms.
Move the halal chicken pieces to one side of the pan, and add mushrooms. Fry for another 3 to 5 minutes, stirring occasionally. Remove from the pan and place on a plate.
Add in the green curry paste, from step 3 and 400ml of light coconut milk with 200ml of boiling water and crumble in the stock cube. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.
Stir in the halal chicken and mushrooms, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through, adding the mange-tout for the final 2 minutes or any green vegetables you would like.
Squeeze some lime juice and Thai basil and add to the pan.
Garnish with red chillies, sea salt and freshly ground black pepper.
Serve with rice and enjoy!
Top tip: To make the rice fragrant, add a thumb size of ginger when cooking it.
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