Thai Green Chicken Curry
A Thai green curry is hard to beat. This one is spicy, aromatic and coconutty, and quick and easy enough to make for dinner tonight. Perfect served over fluffy jasmine rice.
Serves
4
Lemongrass Stalk
Shallot
Aubergine
Coconut Milk
Thai Basil
Ground Turmeric
Boneless Skinless Chicken Thigh
Firm Tofu
Bamboo Shoot
Thai Green Curry Paste
Chicken Stock
Fish Sauce
Palm Sugar
Baby Corn
Lime Leaf
TO SERVE:
Jasmine Rice
Fresh Coriander
Lime
Red Chilli
Crispy Shallot
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Romany Henry
Eating the world, preferably with chilli oil, Romany Henry (@dudu_eats) is a Mob chef and freelancer recipe developer who always comes at a dishes with a fun and fresh angle. Starters, mains, desserts – you name it, and she can cook it.
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Notes (4)
N
Neil B.
19 days ago
Shallots are in the ingredients but then no mention of when to use them in the method
Mob
18 days ago
·Admin
Thanks Neil! The shallots go in with the tofu in step 9 (we've updated the instructions)
N
Neil B.
19 days ago
Vegetable oil is in the ingredients but then not in the method!
S
Shahada A.
19 days ago
(edited)
This looks lovely but the video and instructions and ingredients don’t match. It looks like there is also some tofu which is missed off the ingredients list?
I’d like to know if the aubergines are dry fried or if they are mixed with the coconut milk and salt? The instructions don’t match up with how it looks in the video (as others have already commented).
Mob
19 days ago
·Admin
Hi Shahada, thanks for the feedback and sorry for the confusion. We've updated the written instructions to include the missing bits. The correct method for the aubergines is to dry fry them, as in the video (the written instructions now reflect this). Enjoy!
H
Hannah P.
a month ago
(edited)
This was amazing! I often make Thai curries but I think the coconut milk blitzed with Thai basil was the game changer here. Plus, cooking the paste in the coconut milk vs frying it in oil first, then adding the milk.
My only comment would be that the method in this recipe seems to differ from that in the video MOB posted on their social media. I followed the steps in the video as I think it made more sense!
Mob
19 days ago
·Admin
Thanks Hannah, we're so glad you loved it! We've made some changes to the written recipe in line with the video!
Romany Henry
Eating the world, preferably with chilli oil, Romany Henry (@dudu_eats) is a Mob chef and freelancer recipe developer who always comes at a dishes with a fun and fresh angle. Starters, mains, desserts – you name it, and she can cook it.