Thai green chicken curry

Name: Thai green chicken curry
Yield: Serves 6
Cuisine: Thai recipes

Easy
September 2018

Easy
September 2018

Serves 6
Hands-on time 25 min, simmering time 15 min

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.

Nutrition: per serving

Calories: 258kcals
Fat: 18.7g (11.3g saturated)
Protein: 13.8g
Carbohydrates: 7.5g (4.5g sugars)
Fibre: 2.5g
Salt: 0.6g

Nutrition: per serving

Calories: 258kcals
Fat: 18.7g (11.3g saturated)
Protein: 13.8g
Carbohydrates: 7.5g (4.5g sugars)
Fibre: 2.5g
Salt: 0.6g

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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

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.

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.

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.

Recipe By

delicious. food team

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