4915

Thai green curry

  • serves 2
  • Easy

Thai green curry is an Asian classic and very popular in the UK. This Victoria Moore Thai green curry recipe, 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

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Ingredients

  • coconut milk 200ml
  • Thai fish sauce 1 tsp
  • palm sugar ½ tsp
  • vegetable or chicken stock 200ml (if you prefer a creamier sauce, use 400ml coconut milk instead)
  • skinless chicken breasts 2, diced
  • fine green beans a handful, trimmed
  • pea aubergines a handful (optional)
  • coriander leaves to serve
  • rice to serve
  • Thai basil leaves or lime wedges to serve (optional)

curry paste

  • kaffir lime leave s 4, finely chopped
  • coriander large bunch, finely chopped
  • ginger peeled and finely chopped to make 1 tbsp
  • garlic 2 cloves, finely chopped
  • lemongrass 4 stems, outer leaves trimmed and finely chopped
  • green Thai chillies 3-4, seeded and finely chopped
  • shallots 2, peeled and finely chopped
  • shrimp paste 1 tsp

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 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.

Nutritional Information

  • Kcals 374
  • Fat 20g
  • Carbs 13.4g
  • Fibre 1.6g
  • Protein 35.5g
  • Salt 1.5g
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