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Thai Green Curry
Fragrant Thai green curry with chicken and vegetables in a creamy coconut milk sauce. Fresh, spicy and aromatic.
10 min
Prep
20 min
Cook
Easy
Difficulty
12
Ingredients
6
Steps
Ingredients
Servings
- 150 gm chicken breast, sliced
- 1 tbspn vegetable oil
- 1 tbspn green curry paste
- 150 ml coconut milk
- 100 ml chicken stock
- 1 small courgette, sliced
- 50 gm mange tout or green beans
- 1 tbspn fish sauce
- 1 tspn sugar
- 4 fresh basil leaves
- 1 lime wedge
- Steamed rice to serve
Method
- 1
Heat the oil in a wok or pan over a medium-high heat. Fry the curry paste for until fragrant.
- 2
Add the chicken and stir-fry for .
- 3
Pour in the coconut milk and stock. Bring to a simmer.
- 4
Add the courgette and green beans and cook for .
- 5
Stir in the fish sauce and sugar. Taste and adjust seasoning.
- 6
Serve over rice, scattered with basil leaves and a squeeze of lime.
Notes
- Use a good quality Thai green curry paste — Mae Ploy or Maesri are excellent brands.
- Fish sauce is what gives Thai food its distinctive flavour — do not substitute with soy.
- Add a sliced red chilli for extra heat.