Thai Green Chicken Curry

Name: Thai Green Chicken Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Thai
Ingredients: ½ (100 g) large onion, chopped; ½ C (125 ml / 20 g) fresh coriander + extra to serve; 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*; 1½ C (375 ml) chicken stock, warm; 1 x 400 g tin coconut milk; 1 x 500 g Findus Wok Thai; 3 C (750 ml) water; salt; 1 C (250 ml / 200 g) Jasmine rice; 8 lime wedges, to serve; Curry Paste

Thai Green Chicken Curry

Author: Illanique van Aswegen
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4
Category: Curries
Cuisine: Thai

Print Recipe

Description

This tasty and aromatic Thai Green Chicken Curry is packed full of flavour from the coconut, spices and the fresh Thai curry paste.

Ingredients

Curry Paste

½ (100 g) large onion, chopped
½ C (125 ml / 20 g) fresh coriander + extra to serve
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

Curry

4 (650 g) deboned and skinned chicken breasts, sliced*
1½ C (375 ml) chicken stock, warm
1 x 400 g tin coconut milk
1 x 500 g Findus Wok Thai

Rice

3 C (750 ml) water
salt
1 C (250 ml / 200 g) Jasmine rice
8 lime wedges, to serve
Curry Paste

Instructions

Curry Paste

Place all of the ingredients in a food processor and blend until fine. (Tip: The easiest way to remove the skin from fresh ginger is to scrape it off with a teaspoon.)

Curry

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.

Notes

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.

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.