Thai green chicken curry in a wok

Thai green chicken curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Don't call the local takeaway – impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal257
fat15g
saturates10g
carbs9g
sugars3g
fibre2g
protein19g
low insalt0.6g
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Ingredients

Method

  • STEP 1

    Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.

  • STEP 2

    Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.

  • STEP 3

    In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.

  • STEP 4

    Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.

  • STEP 5

    Next, pour in a 400ml can of coconut milk and let it come to a bubble.

  • STEP 6

    Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

  • STEP 7

    Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded kaffir lime leaves (or 3 wide strips lime zest).

  • STEP 8

    Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.

  • STEP 9

    Scatter with lime to garnish and serve immediately with boiled rice.

RECIPE TIPS
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