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Chicken Thai Green Curry


Hot chilli with a zingy tangy kick - that is how I like my Thai Green Curry.

I prefer to avoid the Western route of throwing lime juice into the curry, and prefer to get that citrus punch from the lemon grass and kaffir lime leaves.

Although not essential, without the Thai Basil, I think the essence of this dish is lost. It really needs that subtle aniseed flavour which is not achieved with the dry equivalent. Thank you Waitrose for stocking it!

I always cut my chicken into large chunks and essentially steam / poach it in the sauce on a low heat. I prefer it this way, as it keeps it moist and tender.

Way better than my local restaurants, and vastly superior to any shop bought paste or curry.

Thai Green Curry : Thai Green Curry



Ingredients

for the Chicken Thai Green Curry [serves 2] :
2 chicken breasts, skin removed and cut into large chunks
200 ml coconut milk
1 tbsp vegetable oil
Thai Green Curry Paste
200g Green Beens, trimmed and quartered
1 tbsp Thai Fish Sauce
1 tsp palm sugar
4 kaffir lime leaves, sliced fine
handful of Thai basil, about 2 tbsp, diced
handful of fresh coriander, about 2, tbsp diced

Method

for the Chicken Thai Green Curry :
1) Place a large frying pan or wok on a medium heat.
2) Add the oil and the Thai Green Curry paste.
3) Cook for 4-5 minutes until fragrant.
4) Add the coconut milk, Thai fish sauce and palm sugar and simmer for 5 minutes.
5) Add the chicken, turn to low, and cover. Cook for 12 minutes.
(You are aiming to almost poach the chicken).
6) Check that the chicken is just cooked through.
7) Up the heat to medium, add the green beans and cook for 2 minutes.
8) Add the chopped herbs and stir well.
8) Cook for 1-2 minutes until fragrant and the chicken is well cooked.
9) Serve with
Sticky Jasmine Rice.

Thai Green Curry : Prepare the Chicken Breasts

Remove the skin and bone form the chicken breasts

Thai Green Curry : Chop the chicken into large pieces

Dice into large slices

Thai Green Curry : Cook the Thai Green Curry Paste in the Oil

Cook in olive oil until fragrant

Thai Green Curry : Add the coconut milk

Add the coconut milk

Thai Green Curry : Dice the Green Beans

Dice the beans

Thai Green Curry : Add the Thai Fish Sauce and Palm Sugar

Add the Thai Fish Sauce and palm sugar

Thai Green Curry : Add the Chicken Pieces

Add the chicken and cover with a lid. Cook on low for 10-12 minutes

Thai Green Curry : Add the Green Beans

Add the green beans and cook for 2 minutes

Thai Green Curry : Chop the Coriander

Chop the fresh coriander

Thai Green Curry : CHop the Kaffir Lime Leaf

Chop the kaffir lime leaves

Thai Green Curry : Chop the Thai Basil



Chop the Thai Basil

Thai Green Curry : Add the Herbs

Cook until fragrant

Thai Green Curry : Prepare the Jasmine Rice

Finish the Sticky Jasmine Rice

Thai Green Curry : Serve the Jasmine Rice

Serve the Sticky Jasmine Rice

Thai Green Curry : Thai Green Curry

Chicken Thai Green Curry

Thai Green Curry : Chicken Thai Green Curry Close Up

Chicken Thai Green Curry Close Up

Thai Green Curry : Another Close Up

Last one!

The Flickr photoset showing Chicken Thai Green Curry appears
here.



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