This is a very easy recipe, one I make often. Thai Green Chicken Curry is handy to make for a crowd and this is a nice ‘sophisticated’ version of the old fashion curry. You can add fish or seafood to this curry recipe instead of chicken, I don’t think the sauce is substantial enough to carry beef although you may get away with pork ? If you are making this curry for a larger crowd or if you want to make it go further add some cooked and quartered baby potatoes and some halved green beans this will add colour and texture. Add these just before the dish is cooked the green beans will cook in the sauce and the potatoes need to heat through.
Ingredients (for 4 people)
4 Chicken Breasts / Chopped into nice even sized pieces2 Tins of Coconut milk 1 Lrg Tbsp Thai Green Curry Paste ( You can buy good quality versions of this in most supermarkets) 2 Shallots finely chopped (Use an onion if you have no shallots) A clove of garlic 1 teaspoon of grated ginger – about 1 inch
Vegetable Oil (some recipes use ground nut oil but don’t really like the flavour) Zest of a lime Juice of half a lime Sliced fresh red chili – seeds removed (Optional – I add this because I like the red colour!!)
tsp of Sugar Salt and Pepper Knorr ‘Touch of Taste Chicken Stock liquid’ ( This is my secret ingredient, I’ll explain later)
Heat the oil in a large heavy base frying pan. Add the curry paste and let is heat up, add the chicken breast and make sure the chicken is well coated in the paste (add some more paste if you need to0) now add the shallots/onion, ginger, chili and garlic. Fry for about 5 minutes then add the sugar, lime zest and the juice of the lime, fry for another few minutes, now add the coconut milk, season with some salt (you can use nam pla – fish sauce instead of salt if you have it !) Simmer for 5 minutes or until the chicken is cooked. Finally add a generous handful of chopped coriander and stir into the sauce . Now for my secret ingredient – when I taste something at the end of the cooking and if its just not quite right and you can’t put your finger on whats missing I throw a dash of chicken stock liquid in – works every time!! (about a desert spoon). Remember the sauce for this curry will not be a thick sauce but a nice light refreshing sauce ! Serve with boiled rice – I like to use a mixture of jasmine and wild rice – enjoy x
PS – If anything confuses you or you want help with this dish PLEASE just contact me I will be happy to help (Eavan says I don’t write down recipes properly!! – so its not your fault if you’re confused )
Can you put the cubed chicken into the mixture uncooked and leave to simmer instead of frying it? it’s just that I want to make it in advance and leav it sitting.
Sure Eadaoin, once the chicken is cooked properly its fine – healthier too!!
Just made it and added mangetout and red peppers, just gorgeous, thank for the help.
do you add the 2 tins of coconut milk?
Yes Mathew add the two tins of coconut milk, after you have fried everything off, and let the chicken finish cooking – enjoy!