Thai green chicken curry

Apr 26 2022

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

Ingredients

200
ml coconut milk
1
tsp Thai fish sauce
½
tsp palm sugar
200
ml vegetable or chicken stock, (if you prefer a creamier sauce use 400ml coconut milk instead)
2
skinless 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)
4
lime leaves, finely chopped
large bunch coriander, finely chopped
peeled and finely chopped to make 1 tbsp ginger
2
cloves garlic, finely chopped
4
stems lemongrass, outer leaves trimmed and finely chopped
3
-4 green Thai chillies, seeded and finely chopped
2
shallots, peeled and finely chopped
1
tsp shrimp paste

Step 1
Add 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 2
Put the coconut milk in a saucepan that’s big enough to take all the ingredients and heat until it begins to simmer.
Step 3
Add the green curry paste and, stirring gently, continue to heat for five minutes or until the paste is cooked.
Step 4
Add the fish sauce, sugar and stock.
Step 5
Bring it all to a simmer, then add the chicken and, a couple of minutes later, the vegetables.
Step 6
Continue to heat until the chicken and vegetables are cooked. Scatter with coriander leaves and serve with rice, thai fresh basil and chunks of lime.