Recipe

Thai green chicken curry

This class Thai green chicken curry, made with freshly prepared green curry paste, is a revelation; fragrant, spicy, creamy and delicious. Serve with steamed rice and lime wedges.

  • 1 hr cooking
  • Serves 6
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Ingredients

Thai green chicken curry
  • 1 tablespoon peanut oil
  • 400 millilitre can coconut milk
  • 1 kilogram chicken thigh fillets, chopped
  • 2 tablespoon coarsely chopped coriander leaves (use roots in paste)
  • 1/2 cup basil leaves
  • 1 tablespoon fish sauce
  • 150 gram snake beans, chopped
  • steamed jasmine rice, lime wedges, to serve
Green curry paste
  • 6 medium fresh green chillies, chopped
  • 4 green onions (green shallots), chopped
  • 3 fresh coriander roots, chopped
  • 1 tablespoon coriander leaves
  • 1 tablespoon chopped fresh lemon =grass
  • 3 kaffir lime leaves
  • 1 teaspoon shrimp paste
  • 1 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 2 clove garlic, peeled
  • 1 tablespoon fish sauce

Method

Thai green chicken curry
  • 1
    To make green curry paste, blend or process all ingredients until finely chopped and mixture forms a paste.
  • 2
    Heat oil in a large frying pan. Add green curry paste; cook, stirring, until fragrant.
  • 3
    Stir in coconut milk; bring to the boil. Simmer, uncovered, about 5 minutes, until mixture thickens and looks oily.
  • 4
    Add chicken, coriander, basil and fish sauce; simmer, uncovered, 15 minutes.
  • 5
    Add snake beans; simmer, uncovered, until beans are just tender.
  • 6
    Serve curry with steamed jasmine rice and lime wedges.

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