Easy Thai green chicken curry

Name: Easy Thai green chicken curry
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Thai
Ingredients: 2 x 400g cans coconut milk; 3 tbsp green curry paste (see 'Goes well with' recipe below - you will need more if you buy ready-made paste); 800g skinless chicken thigh each thigh cut into three; 6 lime leaves stalks removed, shredded; 3 lemongrass stalks, outer leaves removed and inner stalk finely chopped; 25g galangal sliced; 1 tbsp palm sugar; 1 tbsp fish sauce; handful pea aubergines or ½ aubergine diced; small bunch Thai basil

John Torode

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Serves 4

More effort

Prep: 25 mins

Cook: 30 mins

A star rating of 4.8 out of 5.29 ratingsRate

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John Torode's green curry is fresh, fragrant and hot - for a vibrant green colour, serve as soon as the chicken is cooked

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Green curry paste

A star rating of 4.6 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

2 x 400g cans coconut milk
3 tbsp green curry paste

(see 'Goes well with' recipe below - you will need more if you buy ready-made paste)
800g skinless chicken thigh

each thigh cut into three
6 lime leaves

stalks removed, shredded
3 lemongrass

stalks, outer leaves removed and inner stalk finely chopped
25g galangal

sliced
1 tbsp palm sugar
1 tbsp fish sauce
handful pea aubergines or ½ aubergine

diced
small bunch Thai basil

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Nutrition: per serving

kcal623
fat42g
saturates31g
carbs15g
sugars8g
fibre3g
protein46g
salt1.7g

Method

step 1

Scrape the thick, fatty part of the coconut milk into a warm wok. Cook it slowly, stirring all the time, until it starts to bubble and sizzle and just begins to split. Add the green curry paste and cook for 3-4 mins until the paste starts to release the true smell of South-east Asia.
step 2

Add the chicken and stir well, coating it all in the paste. Add the rest of the coconut milk, lime leaves, lemongrass, galangal, palm sugar and half the fish sauce. Let the sauce bubble for about 10 mins, until the oil in the coconut milk starts to come through to the surface and the chicken is cooked. Add the pea aubergines and the rest of the fish sauce and cook for 5 mins more. Scatter on the Thai basil and serve with some jasmine rice.

Recipe from Good Food magazine, February 2012

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A star rating of 4.8 out of 5.29 ratings

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