Thai green chicken curry
- Preparation and cooking time
- Total time
- Serves 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 breasts, diced
- a handful fine green beans, trimmed
- a handful (optional) pea aubergines
- coriander leaves, to serve
- rice, to serve
- Thai basil leaves or lime wedges, to serve (optional)
- 4 lime leaves, finely chopped
- large bunch coriander, finely chopped
- peeled and finely chopped to make 1 tbsp ginger
- 2 cloves garlic, finely chopped
- 4 stems lemongrass, outer leaves trimmed and finely chopped
- 3-4 green Thai chillies, seeded and finely chopped
- 2 shallots, peeled and finely chopped
- 1 tsp shrimp paste
- 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.