Thai Green Curry is one of the most popular dishes Thai cuisine has to offer. With its complex flavours, this delicious dish tantalises the taste buds. Despite its complexity, Thai Green Curry is simple to make and is sure to wow your dinner guests.
Thai Green Curry is also gluten free and can be adaptable for vegans.
Ingredients
- 1 tbsp vegetable or sunflower oil
- 1 garlic clove, chopped
- 1 rounded tbsp or 4 tsp Thai green curry paste
- 400ml can coconut milk
- 450g boneless skinless chicken, cut into chunks
- 225g new potatoes (optional) cut into chunks
- 100g green beans, trimmed and halved
- 2 tsp Thai fish sauce
- 1 tsp caster sugar
- 450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
- Boiled Rice (to serve with the curry)
- 2 shredded lime leaves, plus extra for garnishing
- A handful of basil leaves
- Boiled rice, to serve
Method
- (optional) If you want potatoes to your curry, cut 225g of potatoes into chunks and place in a saucepan of boiling water for 5 minutes.
- Add the trimmed green beans to the boiling water and cook for a further 3 minutes until the beans are tender (but not soft).
- In a large frying pan (or wok), heat 1 tbsp of sunflower or vegetable oil, and add a chopped garlic clove. Cook until golden (but not brown).
- (optional) pound the green curry paste and basil leaves together for an extra vibrant colour.
- Spoon the green curry paste into the frying pan/wok and cook for a few seconds to release the flavours.
- Pour in the coconut milk and bring it to a boil.
- Add 2tsp of Thai fish sauce and 1tsp of caster sugar, then add the chicken. Turn the heat down and simmer for about 8 minutes (or until the chicken is cooked).
- Add the pre-boiled potatoes and beans, then mix in the finely shredded lime leaves.
- Serve immediately with boiled rice, scatter with lime to garnish.
