The king of thai curries. This zingy and addictive thai green chicken curry is the perfect one pot to prep-ahead for lunches throughout the week.
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Serves
2
For The Curry:
Vegetable Oil
Thai Green Curry Paste
Sugar
Coconut Milk
Fish Sauce
Chicken Stock
Boneless Skinless Chicken Thigh
Baby Corn
Mangetout
Fresh Coriander
Salt
Black Pepper
To Serve:
Cooked Rice
Lime
Red Chilli
Crispy Shallot
Fresh Coriander
Serves
2
For The Curry:
Vegetable Oil
Thai Green Curry Paste
Sugar
Coconut Milk
Fish Sauce
Chicken Stock
Boneless Skinless Chicken Thigh
Baby Corn
Mangetout
Fresh Coriander
Salt
Black Pepper
To Serve:
Cooked Rice
Lime
Red Chilli
Crispy Shallot
Fresh Coriander
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Slice the chicken thighs into bite-sized pieces. Trim the baby corn and mange tout. Finely slice the red chilli. Pick some coriander leaves for garnish and cut the lime into wedges.
Step 2.
Set a large saucepan over a medium heat. Pour in half the coconut milk and cook for 5 mins until the fat starts to split and it smells toasty.
Step 3.
Add the Thai Green Curry Paste and stir for another 5 mins until darker and super fragrant. Tip in the chicken and cook for 3–4 mins until just sealed.
Step 4.
Sprinkle in the sugar and let it bubble and caramelise for 2 mins. Pour in half the fish sauce and scrape up any sticky bits.
Step 5.
Add the rest of the coconut milk and the chicken stock. Bring to a gentle simmer and cook for 15 mins until slightly thickened and the chicken’s cooked through.
Step 6.
Chuck in the baby corn and mange tout for the final 2 mins. Stir through most of the coriander and the remaining fish sauce. Taste and season.
Step 7.
Serve over cooked rice and top with fresh chilli, crispy shallots, coriander leaves and a wedge of lime.
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