I’ve been getting lots of requests for a Thai green curry recipe. Everyone is missing going to restaurants so much. Here’s my take on recreating the fragrant dish.
So creamy and aromatic, I will definitely be adding this to my curry repertoire.
4 chicken breasts
Can of coconut milk – full fat only please
2 tablespoons vegetable oil
2 tablespoons thai green curry paste
1 tablespoon lemon grass paste
2 teaspoons fish sauce
200ml chicken stock
100g mange tout
100g baby corn
Juice of half a lime
2 cloves garlic – minced
Fresh ginger – a thumb sized piece, grated
Pinch of salt to season
Red chilli to serve
Wedge of lime each to serve
Start by frying off the thai green curry paste in your vegetable oil over a low heat. Add your garlic, ginger and lemongrass paste. Keep stirring for a couple of minutes.
Add your coconut milk and stir fully to combine. I’m always up for cutting calories if it doesn’t affect the taste of the dish too much but this is one occasion where you really can’t afford to. If you use low fat coconut milk it will lack flavour so just go with the full fat and make it less often!
Add your chicken stock, stirring once again to combine. I used stock from a cooked chicken boiled up but you could use what you have.
Add your fish sauce. Don’t be scared of the sound of this as it enhances a Thai dish and the taste is disguised once the dish is fully cooked.
Now add your chicken pieces and simmer gently for 10 minutes or so until fully cooked through. Add your mange tout and baby corn and simmer for another 5 minutes until tender.
Squeeze in half a lime, taste and season to your liking.
Tip: I serve with fragrant rice, sliced red chilli on top and a wedge of lime to squeeze on.