Thai Green Curry With Chicken: A Simple And Delicious Recipe

Thai Green Curry with Chicken is a popular dish that combines rich flavours and aromatic spices. This curry is a staple in Thai cuisine, known for its creamy texture and vibrant green colour. It is made using green curry paste, coconut milk, and tender chicken pieces. The dish is often served with fragrant jasmine rice, making it a complete meal.

• 1 tablespoon vegetable oil
• 2 tablespoons Thai green curry paste
• 1 tablespoon soft dark brown sugar
• 1-2 thick stalks lemongrass, bashed (optional)
• 750 grams skinless, boneless chicken, cut into chunks
• 6-8 kaffir lime leaves, torn (or zest of 1 lime)
• 400 ml coconut milk
• 1 shake of Thai fish sauce or light soy sauce
• 1 small handful of coriander leaves, chopped
• ½-1 lime, juiced

• Wok or large frying pan
• Rolling pin (if using lemongrass)

Procedure

1. Heat the oil in a wok or large frying pan.
2. Add the green curry paste and sugar. Cook over high heat for about a minute, stirring with the lemongrass if using.
3. Reduce the heat slightly. Stir in the chicken pieces and lime leaves or zest until coated in the paste.
4. Add the coconut milk and fish sauce or soy sauce. Bring to a simmer and cook for 25-30 minutes until thickened slightly.
5. Stir in the coriander and lime juice.
6. Check for seasoning. Add more fish sauce or soy sauce if needed.
7. Let the curry sit for a few minutes so the sauce becomes creamier.
8. Serve with lots of fragrant Thai jasmine rice.

Nutritional Values