Thai Green Chicken Curry

Fresh, fragrant and fast - this interpretation of my favourite southeast Asian dish can be made in just a few simple steps!

Key Details

  • Serves: 6-8
  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Difficulty: Moderate

Ingredients

  • 4 cloves of garlic
  • 2 shallots
  • 5cm piece of ginger
  • 2 lemongrass stalks
  • 4 green Bird's eye chillies
  • 1 teaspoon ground cumin
  • ¼ a bunch of fresh coriander
  • 2 tablespoons fish sauce
  • 750g skinless free-range chicken thighs
  • 1 x 400g tin of coconut milk
  • 400ml boiling water
  • 1 organic chicken stock cube
  • 6 kaffir lime leaves
  • 150g baby corn
  • 150g mangetout
  • 1 red pepper
  • salt & pepper, to season

Ingredients breakdown

For the paste…

  • 4 cloves of garlic, peeled
  • 2 shallots, peeled and chopped
  • 5cm piece of ginger, peeled and chopped
  • 2 lemongrass stalks
  • 4 green Bird’s eye chillies
  • 1 teaspoon ground cumin
  • ¼ a bunch of fresh coriander
  • 2 tablespoons fish sauce

For the curry paste…

  • 750g skinless free-range chicken thighs
  • 1 x 400g tin of coconut milk
  • 400ml boiling water
  • 1 organic chicken stock cube
  • 6 kaffir lime leaves (if you’re unable to source, just leave out!)
  • 150g baby corn
  • 150g mangetout
  • 1 red pepper
  • salt & pepper, to season

method

To make the curry paste, place the garlic, shallots and ginger into a food processor. Throw in your trimmed lemongrass (remove the tough outer leaves, then finely chop) and blitz. Finally, add the chillies, cumin and coriander (stalks and all), fish sauce and blitz again.

Slice the chicken into strips. Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and fry for 5 to 7 minutes, or until just turning golden, then transfer to a plate.

Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.

Pour in the coconut milk and 400ml of boiling water, crumble in the stock cube and add the lime leaves. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.

Stir in the chicken and baby corn, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through, adding the mangetout and red pepper for the final 2 minutes.

Season carefully to taste with sea salt and freshly ground black pepper. Serve with lime wedges and steamed rice.

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