Thai Green Curry with Beansprouts and Bulgur
A spicy and delightful blend of green curry, beansprouts, zucchini, coconut milk and bulgur wheat make this a healthy and filling meal. Bulgur is a perfectly good substitute for rice and the beansprouts give it a tasty bite. Yum!
Ingredients
- 1 tsp cooking oil/coconut oil
- 1/2 sml jar beansprouts
- 1 medium zucchini/courgette chopped
- 2 med/lge chicken breasts
- 2 tbsp Thai green curry paste depending on brand
- 1 sml carton coconut milk
- 4 cups bulgur
- 1 pinch salt
Instructions
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Preheat the oven to 180 and wrap the chicken breasts in foil. Put the chicken breasts into a baking pan. Bake for 20-30 mins depending on the size. Check by piercing with a knife through the middle to see that they are cooked through.
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While those are baking, wait 10 mins and then begin by adding boiling water to a saucepan and add in the bulgur. Cook as per instructions (around 10mins). Heat oil in a frying pan. Add the zucchini and fry on a low/med heat until soft and browning.
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Lower the heat to a simmer and add in the beansprouts. Cook for a few mins and add in the Thai green curry paste. Mix it around to help it coat the veg.
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Add in the coconut milk and stir, mixing well to ensure the curry paste blends completely.
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Remove the bulgur from the heat and strain. Remove the chicken breasts once cooked and pierce slits in the tops of the chicken breasts with a knife.
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Place the chicken breasts in the frying pan with the veg and curry. Coat the chicken well.
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Prepare the bulgur on the plates/bowls with a hollow in the middle for the chicken. Add the chicken breasts and pour the curry and veg over the top.
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Serve immediately.
Recipe Notes
You can add in more coconut milk or curry paste to make hotter or milder as you go.
If stuck, you can use pouring cream instead of coconut milk.
You don't need to use chicken breasts, you can do the same with chicken pieces.