Serves 6
40 min
Thai Green Chicken Curry
Recipe GLPRf773e888be8202
A fragrant Thai green curry featuring tender chicken breast and thigh pieces simmered in coconut milk with potatoes, green beans, and aromatic lime and basil. This vibrant dish balances the heat of green curry paste with creamy coconut and bright citrus notes, served alongside steamed rice.
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Ingredients
225g new potatoes, cut into chunks
100g fresh green beans, trimmed and halved
1 tablespoon vegetable or sunflower oil
1 garlic clove, finely chopped
1 rounded tablespoon Thai green curry paste
400ml can coconut milk
2 teaspoons Thai fish sauce
1 teaspoon caster sugar
450g boneless, skinless chicken (breasts or thighs), cut into bite-size pieces
2 lime leaves, finely shredded, or 3 wide strips of lime zest
1 good handful of fresh basil leaves
Boiled rice, for serving
Directions
Bring a large pan of salted water to a boil. Add the potato chunks and cook for 5 minutes until they are beginning to soften but still hold their shape.
Add the halved green beans to the pan and continue cooking for a further 3 minutes. Both vegetables should be just tender but still retain a slight firmness. Drain well and set aside.
Heat the oil in a wok or large frying pan over medium-high heat until shimmering. Add the chopped garlic and cook for a few seconds until it turns light golden. Be careful not to let it brown too much, as this will make the curry bitter.
Add the Thai green curry paste and stir constantly for about 30 seconds to release the aromatic spices and infuse the oil.
Pour in the coconut milk, stirring well to combine, and bring the mixture to a gentle bubble over medium heat.
Stir in the fish sauce and sugar until well dissolved. Add the chicken pieces, then reduce the heat to low and cover the pan. Simmer for about 8 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F.
Add the reserved potatoes and green beans to the curry and stir gently. Allow them to warm through in the coconut sauce for 1-2 minutes. Add the shredded lime leaves or zest and stir to combine.
Remove the pan from the heat and quickly stir in the fresh basil leaves, adding them just before serving to preserve their vibrant color and fresh flavor.
Serve the curry immediately over boiled rice, garnishing with additional lime leaves or lime zest if desired.
