Thai Green Chicken Curry
A light coconut-based curry made with a fresh Thai green curry paste. This is the kind of recipe you save and make over and over again.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 35 mins
½ (100 g) large onion, chopped
5 cm (15 g) piece ginger, peeled and chopped
2 (7 g) small Thai green chillies + extra to serve
1½ (40 g) lemongrass stalks, chopped
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) lime juice + the zest of 1 lime*
1 Tbsp (15 ml) coriander seeds
2 tsp (10 ml) fish sauce
1 tsp (5 ml) brown sugar
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground turmeric
3 cloves garlic
4 (650 g) deboned and skinned chicken breasts, sliced*
1 x 400 g tin coconut milk
1 x 500 g Findus Wok Thai
3 C (750 ml) water
1 C (250 ml / 200 g) Jasmine rice
8 lime wedges, to serve
Place all of the ingredients in a food processor and blend until fine.
Heat a saucepan over medium heat. Add the prepared paste and cook for 4 minutes. Stir in the chicken and fry for 4 minutes. Pour in the stock and coconut milk and simmer for a further 8 minutes. Add the vegetables and cook for 4 minutes.
For the rice, bring the water and a pinch of salt up to the boil in a saucepan over medium heat. Add the rice and simmer for 15 minutes and then strain.
Scatter extra chopped fresh coriander over the curry and top with extra sliced chillies, if preferred. Serve the rice alongside the curry with lime wedges.
* Traditionally kaffir lime leaves are used instead of lime juice and zest. If available replace the suggested juice and zest with 4 kaffir lime leaves.
TIP 1: The easiest way to remove the skin from fresh ginger is to scrape it off with a teaspoon.
TIP 2: The chicken breasts can be replaced with sliced chicken thighs if preferred. Simply cook the curry 5 minutes longer as the darker thigh meat needs a bit more cooking time than the breasts.