Thai Green Chicken Curry
Possibly the most popular of Thai curries, a Thai green curry can be cooked with almost any kind of vegetables, fish, or meat. In this recipe we are using chicken but feel free to change that. I make 3 different green curry pastes, partly to give customers more choice over the spice levels but also to reflect the fact that a Thai green curry is a very regional curry in Thailand taking on different characteristics and spice levels depending on the location. The Mild green curry paste was introduced because of customer demand, it is also vegan. The shrimp paste and fish sauce have not simply been left out, as is the case in other brands of curry pastes, but have been replaced by fermented bean curd to deliver the umami taste that is so essential to the curry.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- I packet of My Thai Curry Thai Green Curry paste, Bangkok or Southern Style or Mild.
- 400 mL can of Coconut milk.
- 500g (1lb) of Chicken breast or thighs.
- Baby sweet corn, green beans, red pepper.
- Kaffir Lime leaves for garnish (optional).
- 1 Lime.
Instructions
- 1
Cut chicken into bite size chunks, the sweetcorn lengthwise and the green beans diagonally. Put pan on a medium heat, add paste and cook for 2 minutes.
- 2
Add the chicken to the pan and stir around in the paste for 3 minutes.
- 3
Add half the can of coconut milk, preferably the thicker part from top of the can.
- 4
Bring to a simmer and add the rest of the can, depending on how thick you like your curry sauce. Reduce the heat and cover the pan and cook for around 10 minutes.
- 5
Uncover the pan and reduce the sauce if required. Add the vegetables and stir through until they have reached the state of tenderness you require, about 5 to 10 minutes is sufficient for most vegetables.
- 6
Adjust sweetness with a little fresh lime juice if required.
- 7
Serve with Thai Jasmine rice. Enjoy!