Thai green chicken curry
A classic Thai green curry, made properly, is a wonderful midweek meal that the whole family will love. Serve with steamed rice and fresh lime wedges for added zing.
-
Serves 6
-
Hands-on time 25 min, simmering time 15 min
Ingredients
- Glug vegetable oil for frying
- 200g baby courgettes, halved lengthways
- 6 skinless, boneless free-range chicken thighs, cut into 3-4cm chunks
- 400ml can coconut milk
- 100g sugar snap peas
- 100g green beans, tailed
- Large handful beansprouts, soaked in cold water for 10 minutes, then drained
- Crispy fried onions to garnish (find them in Waitrose and Sainsbury’s)
- Fresh Thai basil leaves to garnish (optional)
- Steamed jasmine rice, sticky rice or basmati rice to serve
For the fresh green curry paste
- 2 fresh lemongrass stalks, tough outer leaves discarded, roughly chopped
- 4 freeze-dried lime leaves (or use 2 fresh, torn)
- 1 green chilli, chopped, plus extra, finely sliced, to garnish
- 1 large red salad onion (available from greengrocers, Ocado or natoora.co.uk), or 2 shallots, roughly chopped
- Large bunch fresh coriander, leaves and stalks roughly chopped
- 1 tsp ground coriander
- 3 fat garlic cloves
- 5cm piece fresh ginger, roughly chopped
- 2 tsp Thai fish sauce
- 1 tsp palm sugar or brown sugar
- Juice 1 lime, plus extra wedges to serve
Method
- Whizz all the ingredients for the curry paste in a mini food processor or the small bowl of a food processor (or grind in a large pestle and mortar) until smooth.
- Heat a glug of oil in a large, deep heavy-based frying pan or wok, cook the courgettes until charred, then set aside. Add the chicken and cook over a medium-high heat for 6-7 minutes, stirring, until pale golden. Add the paste and cook for a few minutes more, stirring, until it smells aromatic. Stir in the coconut milk and bring to a fast simmer. Return the courgettes to the pan, add the sugar snap peas and green beans, then cook for 5-6 minutes or until the veg are just al dente.
- Scatter the curry with the beansprouts, crispy onions, sliced green chilli and Thai basil leaves, if using, then serve with steamed rice and lime wedges.
- Recipe from September 2018 Issue
Nutrition
- Calories
- 258kcals
- Fat
- 18.7g (11.3g saturated)
- Protein
- 13.8g
- Carbohydrates
- 7.5g (4.5g sugars)
- Fibre
- 2.5g
- Salt
- 0.6g
delicious. tips
Vary the curry paste to suit your taste, adding more chilli if you like more of a kick, or more garlic, ginger or lemongrass if you like more aromatic flavours.
Make the curry paste up to 3 days ahead and keep in the fridge with
a little extra oil stirred in.New Zealand’s aromatic whites are wonderful here – sauvignon blanc or gewurztraminer.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Save recipe
-
Easy
Save recipe
Easy Thai prawn cakes with dipping sauce and rocket salad
Bursting with vibrant flavours of coriander, lime and ginger, these...
-
Easy
Save recipe
Friday night dinners
Chicken Thai-fried rice
This Thai-style chicken fried rice recipe makes a quick and...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
[…] Delicious mag’s stunning but straightforward Thai chicken curry with a glass of Dawson Estate Chardonnay, savour that freshness and […]