Thai green chicken curry
Thai green curry is an Asian classic and very popular in the UK. This version uses chicken and shows you how to make the curry paste from scratch. Super fresh, fragrant and full of flavour this recipe is a perfect meal for 2
- 200ml coconut milk
- 1 tsp Thai fish sauce
- ½ tsp palm sugar
- 200ml vegetable or chicken stock(if you prefer a creamier sauce use 400ml coconut milk instead)
- 2 skinless chicken breastsdiced
- a handful fine green beanstrimmed
- a handful (optional) pea aubergines
- to serve coriander leaves
- to serve rice
- to serve (optional) Thai basil leaves or lime wedges
curry paste
- 4 lime leavesfinely chopped
- large bunch corianderfinely chopped
- peeled and finely chopped to make 1 tbsp ginger
- 2 cloves garlicfinely chopped
- 4 stems lemongrassouter leaves trimmed and finely chopped
- 3-4 green Thai chilliesseeded and finely chopped
- 2 shallotspeeled and finely chopped
- 1 tsp shrimp paste
Nutrition: per serving
- kcal374
- fat20g
- carbs13.4g
- fibre1.6g
- protein35.5g
- salt1.5g
Method
step 1
Add all the curry paste ingredients, one by one, to a mortar and pestle and pound them to a thick paste (or whizz in a food processor).
step 2
Put the coconut milk in a saucepan that’s big enough to take all the ingredients and heat until it begins to simmer.
step 3
Add the green curry paste and, stirring gently, continue to heat for five minutes or until the paste is cooked.
step 4
Add the fish sauce, sugar and stock.
step 5
Bring it all to a simmer, then add the chicken and, a couple of minutes later, the vegetables.
step 6
Continue to heat until the chicken and vegetables are cooked. Scatter with coriander leaves and serve with rice, thai fresh basil and chunks of lime.
