0:10

To Prep

0:40

To Cook

8

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(2 Members)

Thai chicken curry with lemon grass

Ingredients
  • 8 chicken thigh fillets
  • 2 tablespoons olive oil
  • 2 brown onions, halved, cut into wedges
  • 1 stem lemon grass, shredded
  • 500g jar Taylor's Thai green curry with lemon grass simmer sauce
  • 100g green beans, trimmed, halved
  • 150g snowpeas halved
  • Steamed rice, to serve
    • Method
    1. Step 1

      Trim chicken of excess fat and cut into quarters. Heat 1 tablespoon of the oil in a large saucepan over a medium heat. Add half the chicken and cook for 2-3 minutes or until brown. Transfer to a plate and repeat with remaining chicken.

    2. Step 2

      Add the remaining oil to the pan. Add the onion and lemon grass, and cook for 3-4 minutes or until soft. Return the chicken to the pan, and add the simmer sauce. Cover and simmer for 15 minutes.

    3. Step 3

      Add the beans and snowpeas and cook uncovered, for a further 5 minutes or until just tender. Serve with steamed rice.