Thai green chicken curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 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
- coriander leavesto serve
- riceto serve
- Thai basil leaves or lime wedgesto serve (optional)
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:
- 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.
