Thai Green Curry with Chicken
Ingredients
- 1 tbsp vegetable oil
- 2 tbsp Thai green curry paste (according to taste)
- 1 tbsp soft dark brown sugar
- 1–2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
- 750 g (1½ lb) skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
- 6–8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
- 400 ml (14 fl oz) coconut milk
- 1 good shake of Thai fish sauce or light soy sauce
- 1 small handful of coriander leaves, roughly chopped
- ½–1 ea. lime, juiced
Method
- Heat the oil in a wok or large frying pan.
- Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.
- Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.
- Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly.
- Stir in the coriander and lime juice.
- Check for seasoning, adding more fish sauce or soy sauce if needed.
- Leave the curry to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.
- Serve with lots of fragrant Thai jasmine rice.