Thai green curry with chicken
Try this easy recipe for the ever-popular Thai green chicken curry. The spices will put a smile on anyone's face. The unique flavours of Thai cooking are so simple and – because you can use a good-quality cooked chicken from the supermarket – this recipe is actually incredibly easy. You can, if you like, freeze the leftover coconut milk for use later on.
Ready in 30 minutes
- approx 750 gms chicken thigh or breast fillets
- 200 gms green beans
- 1 cup (250 mls) coconut cream
Green Curry Paste:
- 3 small fresh green chillies, chopped
- 2 cloves garlic, chopped
- 3 spring onions, chopped
- 1/4 cup chopped fresh lemon grass
- 1/4 cup chopped fresh coriander leaves
- 2 tblspns oil
- 2 tblspns water
- 1 teaspoon shrimp paste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle.
- Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.
- Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.
- This recipe is best made just before serving and my family enjoys it with boiled rice.