Category: Thai Food

Thai green chicken curry recipe

This is a follow up from the last post (Thai green curry paste)

I love the distinct flavour of a Thai curry, get one up on the takeaways with this fairly simple recipe, let’s get to it!

Ingredients (serves 6-8)

  • 500-800g of diced chicken, white or brown meat is fine
  • 1 tin of coconut milk (about 400g)
  • 1 large onion or 2 medium finely diced
  • 2 limes
  • 200-300g mangetout, or sliced green beans
  • 2-4 tbsp thai fish sauce
  • 1-2 tbsp light soy sauce
  • 2-4 tbsp green Thai curry paste
  • 1-2 tsp sugar
  • 100-200g new potatoes
  • 1-2 chicken stock cubes
  • A good handful of Thai basil, or basil
  • Oil for cooking, I use sunflower or groundnut
  • Salt and pepper

Equipment

  • Knife
  • Chopping board
  • A wok, or frying pan
  • Saucepan
  • Slotted spoon
  • Measuring jug

Prep and cooking (30-40 minutes)

  1. Start by boiling a pan of water with some salt, when it’s at a rolling boil add the beans and cook for about 3 minutes, remove with a slotted spoon and put in a measuring jug, run under a cold tap until the beans are cold and drain the excess water, put to one side.
  2. Slice the potatoes in half/equal sized pieces and cook in the same water as the beans for 7-10 minutes until soft but not overdone. Run under cold water until cold, drain and put to one side.
  3. You can either do this after the first 2 steps or at the same time (just keep track of what you’re doing), heat some oil to a medium high heat in the wok/pan, when it’s nice and hot add the onion and stir/toss constantly for 1-2 minutes until starting to colour.
  4. add the Thai curry paste and cook for another 1-2 minutes while stirring.
  5. As the coconut milk and keep the heat high until it starts to bubble.
  6. Add the sugar, soy, fish sauce, stock cube and diced chicken. Turn the heat down low and simmer with a lid on for about 10 minutes (until the chicken is cooked).
  7. Zest the lime into the pot, add juice if desired (taste first).
  8. Before serving stir in some basil leaves while it’s hot but not on the heat about a minute before serving.
  9. Enjoy some Thai!

“Ain’t nobody got Thai for that“

So there you have it, pretty simple and always a joy to eat.

Been busy with work the past few days but got some days off coming up so will hopefully get a few new recipes/guides up soon!

Thai green curry paste recipe

I’ve had a few requests for a Thai green curry, specifically one that uses ingredients that are easily obtainable in the UK.

I would advise making your own Thai curry paste as it packs more of a flavour punch, it’s cheaper than that from the shop and it’s more fun doing it yourself.

I thought I’d start with a Thai curry paste recipe, as a good curry paste (should) make a good curry!

To the recipe!

Ingredients (makes about 500ml)

  • 2-3 medium onions
  • 10-15 green chillis
  • Ginger paste (2-3 tbsp)
  • Garlic paste (2-3 tbsp)
  • 1-2 lemons
  • 2-4 limes
  • 2 tbsp coriander seeds
  • 1 tbsp ground cumin
  • 50ml Thai fish sauce
  • 20ml light soy sauce
  • 30-50g fresh coriander
  • 100ml olive oil

Equipment

  • A food processor, or,
  • A mixing bowl/measuring jug and an immersion blender

Prep (5 minutes)

  1. Zest and juice the lemons and lime into bowl.
  2. Dice the onion and add to bowl.
  3. Slice chillis, remove seeds if you don’t want it so hot and add to bowl.
  4. Lightly crush the coriander seed, add to the bowl with the rest of the ingredients.
  5. Blitz until smooth and keep in the fridge for upto 3-4 weeks.

Lemon squeezy

Nice and easy.

You can vary the amounts of ingredients depending on personal taste.

I’ll be doing a Thai green chicken curry recipe next so keep an eye out for it.

Looking at costing, the above recipe works out about £1.45 cheaper if you were to buy the same quantity from a supermarket, not too shabby!