Thai green chicken curry recipe

Thai green chicken curry recipe

This is a follow up from the last post (Thai green curry paste)

I love the distinct flavour of a Thai curry, get one up on the takeaways with this fairly simple recipe, let’s get to it!

Ingredients (serves 6-8)
  •     500-800g of diced chicken, white or brown meat is fine
  •     1 tin of coconut milk (about 400g)
  •     1 large onion or 2 medium finely diced
  •     2 limes
  •     200-300g mangetout, or sliced green beans
  •     2-4 tbsp thai fish sauce
  •     1-2 tbsp light soy sauce
  •     2-4 tbsp green Thai curry paste
  •     1-2 tsp sugar
  •     100-200g new potatoes
  •     1-2 chicken stock cubes
  •     A good handful of Thai basil, or basil
  •     Oil for cooking, I use sunflower or groundnut
  •     Salt and pepper
  •     Knife
  •     Chopping board
  •     A wok, or frying pan
  •     Saucepan
  •     Slotted spoon
  •     Measuring jug
Cooking method (30-40 minutes)
  1.     Start by boiling a pan of water with some salt, when it’s at a rolling boil add the beans and cook for about 3 minutes, remove with a slotted spoon and put in a measuring jug, run under a cold tap until the beans are cold and drain the excess water, put to one side.
  2.     Slice the potatoes in half/equal sized pieces and cook in the same water as the beans for 7-10 minutes until soft but not overdone. Run under cold water until cold, drain and put to one side.
  3.     You can either do this after the first 2 steps or at the same time (just keep track of what you’re doing), heat some oil to a medium high heat in the wok/pan, when it’s nice and hot add the onion and stir/toss constantly for 1-2 minutes until starting to colour.
  4.     add the Thai curry paste and cook for another 1-2 minutes while stirring.
  5.     As the coconut milk and keep the heat high until it starts to bubble.
  6.     Add the sugar, soy, fish sauce, stock cube and diced chicken. Turn the heat down low and simmer with a lid on for about 10 minutes (until the chicken is cooked).
  7.     Zest the lime into the pot, add juice if desired (taste first).
  8.     Before serving stir in some basil leaves while it’s hot but not on the heat about a minute before serving.
  9.     Enjoy some Thai!
“Ain’t nobody got Thai for that“

So there you have it, pretty simple and always a joy to eat.

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