Cookware

Green Chicken Curry with Peas

Green Chicken Curry with Peas | Tefal Recipe

Tender chicken simmered in a fragrant green curry sauce with vibrant greens and a creamy coconut finish.

Serves

4

Prep Time

10 min

Cook Time

15 min

Ingredients

  • 2 onions
  • 4 chicken thighs
  • 3 tbsp green curry paste
  • 400 ml coconut milk
  • 3 tbsp powdered chicken stock
  • 200 g snow peas
  • 200 g shelled peas
  • 1 stalk of lemongrass
  • 1 tablespoon brown sugar
  • Salt
  • 1 small red chilli pepper
  • 1.5 teaspoons cornflour
  • 100 g baby spinach leaves
  • 6 g spring onions
  • Fresh coriander

Method

  1. Peel and chop the onions.
  2. Heat a stewpot and wait until the Thermal-Signal has turned completely solid red before adding your ingredients. Brown the chicken thighs on all sides until golden brown.
  3. Add the onions and green curry paste. Stir and leave to cook for 1 minute. Add the coconut milk and stock and turn down the heat. Cook for 30 minutes.
  4. Rinse the mangetout and peas and add them to the curry with the crushed lemongrass, brown sugar, a pinch of salt and the red chilli. Leave to simmer for 8 minutes over a low heat.
  5. Mix the cornflour with a little water. Add it to the curry with the spinach and take out the lemongrass.
  6. Rinse and chop the spring onion and coriander. Serve once the sauce has thickened. Garnish with spring onion and coriander.