Thai green chicken curry

Top tip: Serve the curry with steamed rice and garnish with red chilli


  • 1 x 400ml (14fl oz) canned coconut milk
  • 100g (3½oz) coriander leaves and stalks, finely chopped
  • 1tbsp each sunflower oil and grated palm sugar
  • 3tbsp Thai green curry paste
  • 2 green chillies, finely chopped
  • 800g (1lb 12oz) chicken thigh fillets, skinned, cut into bite-size pieces
  • 200ml (7fl oz) chicken stock
  • 6 kaffir lime leaves
  • 2tbsp fish sauce
  • 200g (7oz) Thai baby aubergines
  • 100g (3½oz) green beans, trimmed
  • Juice of 1 lime
  • Red chilli slivers to garnish


  1. Put the coconut milk and coriander in a food processor and blend. Strain the mixture using a fine sieve and discard the coriander. Heat the oil in a large, non-stick wok or saucepan and add the curry paste and chillies. Stir-fry for 2-3 minutes and then add the chicken. Cook for 5-6 minutes or until the chicken is sealed and lightly browned. 
  2. Stir in the coconut milk mixture, stock, lime leaves, fish sauce, palm sugar and baby aubergines. Simmer uncovered for 10-15 minutes, stirring occasionally. Add the green beans and fry on a low heat for 6-8 minutes. Remove from the hob and stir in the lime juice. Serve with steamed rice and garnish with red chilli.

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