Thai green chicken curry
- 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.
- 18.7g (11.3g saturated)
- 7.5g (4.5g sugars)
- 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
- 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.
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.
Rate & review
Or, how about...?
Easy Thai prawn cakes with dipping sauce and rocket salad
Bursting with vibrant flavours of coriander, lime and ginger, these Thai prawn cakes with sweet...
Budget Thai fishcakes
This budget recipe for Thai fishcakes can be made with minced pork instead of fish...