An easy and quick sure fire hit by The Restaurant star John Healy!


  • 4 chicken thighs
  • 50 g green curry paste
  • 1 tblsp soya oil
  • 1 red chilli
  • 2 spring onion
  • 1 fresh lime
  • 2 kassir lime leaves
  • 1 tsp palm sugar
  • 1 tblsp fish sauce
  • 1 tin coconut milk full fat
  • bunch coriander
  • creme fresh to garnish
  • 100 g french beans
  • 100 g peas frozen
  • 1 cup per person of boiled rice


  • Warm the paste and oil in saucepan. Add half of the coconut milk and bring to high simmer. Add the diced chicken and chilli, sugar and lime leaves.
  • Pour in the reminder of milk and bring to boil and simmer for 10 min.
  • Season with fish sauce. Add the veg and simmer for 15 min.
  • 7. Serve with steamed rice and garnish with chopped corrindanier and creme fresh.

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