Thai green chicken curry
Make the curry paste from scratch for this easy Thai green chicken curry. Super fresh, fragrant and full of flavour, it's a perfect meal for 2
- Serves: 2 persons
- 200ml coconut milk
- 1tsp Thai fish sauce
- ½tsp palm sugar
- 200ml vegetable or chicken stock, (if you prefer a creamier sauce use 400ml coconut milk instead)
- 2skinless chicken breasts, diced
- a handful fine green beans, trimmed
- a handful (optional) pea aubergines
- coriander leaves, to serve
- rice, to serve
- Thai basil leaves or lime wedges, to serve (optional)
- 4lime leaves, finely chopped
- large bunch coriander, finely chopped
- peeled and finely chopped to make 1 tbsp ginger
- 2cloves garlic, finely chopped
- 4stems lemongrass, outer leaves trimmed and finely chopped
- 3-4 green Thai chillies, seeded and finely chopped
- 2shallots, peeled and finely chopped
- 1tsp shrimp paste
Step 1Add all the curry paste ingredients, one by one, to a mortar and pestle and pound them to a thick paste (or whizz in a food processor).
Step 2Put the coconut milk in a saucepan that’s big enough to take all the ingredients and heat until it begins to simmer.
Step 3Add the green curry paste and, stirring gently, continue to heat for five minutes or until the paste is cooked.
Step 4Add the fish sauce, sugar and stock.
Step 5Bring it all to a simmer, then add the chicken and, a couple of minutes later, the vegetables.
Step 6Continue to heat until the chicken and vegetables are cooked. Scatter with coriander leaves and serve with rice, thai fresh basil and chunks of lime.