Thai green chicken curry
Fragrant coconut curry with crisp green vegetables
A weeknight green curry that tastes like a takeaway. Frying the paste in the thick top layer of coconut milk wakes up the lemongrass and chilli, and a last-minute balance of fish sauce, lime and a little sugar makes it sing.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Spoon the thick cream from the top of the ¾ cup coconut milk into a wok or deep pan and bubble over a medium-high heat until it starts to split.
3 minStep 2: Add 3 tbsp Thai green curry paste and fry, stirring, until it smells fragrant.
2 minStep 3: Add 1 ⅓ lb boneless chicken thighs and stir to coat in the paste, then pour in the rest of the 2 ½ cups coconut milk with 4 makrut lime leaves. Simmer gently.
8 minStep 4: Add 5 ½ oz green beans and 1 courgette and cook until just tender but still bright green.
4 minStep 5: Season with 2 tbsp fish sauce, 2 tsp palm or brown sugar and 1 tbsp lime juice. Taste: it should be salty, slightly sweet and hot. Adjust, then stir through 1 handful Thai basil and serve with jasmine rice.
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 34 g
- Carbs
- 12 g
- Fat
- 40 g
- Fibre
- 3 g
Nutrition values are estimates.
Badal Patel
Good to know
- How long does thai green chicken curry take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of thai green curry paste?
- Red curry paste, same amount (different flavour, same method).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Chana masala
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
