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Chicken green curry
Chicken green curry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Cozy up with our zesty Thai green curry for a winter night warming delight.
Ingredients:
  • 1 x 210ml can coconut cream
  • 8 (about 1kg) chicken thigh fillets, cut into 2cm pieces
  • 8 fresh makrut lime leaves, torn
  • 1 x 400g can coconut milk
  • 200g green beans, topped, halved diagonally
  • 1 x 125g punnet baby corn, halved diagonally
  • 24.40 gm fish sauce
  • 20.00 ml finely chopped palm sugar
  • 125.00 ml fresh Thai basil leaves
  • 82.50 ml fresh coriander leaves
  • Steamed jasmine rice, to serve
  • 4 long fresh green chillies, coarsely chopped
  • 62.50 ml coarsely chopped fresh coriander roots and stems
  • 2 tsp finely chopped fresh galangal
  • 3 purple (Asian) eschalots, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 1 stem lemon grass, pale section only, coarsely chopped
  • 1 tsp finely grated lime rind
  • 6.10 gm shrimp paste
  • 1/2 tsp ground coriander
  • 1/2 tsp freshly ground black pepper
  • 1.25 gm ground cumin
  • 1/2 tsp ground turmeric
  • 0.63 gm ground nutmeg
  • 0.60 gm salt flakes
Instructions:
  • Combine all the ingredients for the green curry paste in a food processor and blend until smooth and well mixed.
  • In a wok over medium-high heat, warm the coconut cream until it almost separates, about 5 minutes. Stir in the curry paste and cook until aromatic, about 2 minutes. Add chicken, lime leaves, and coconut milk, stirring to combine. Reduce heat to low and simmer for 10 minutes until chicken is cooked through and sauce thickens slightly. Add beans and baby corn, cook for 2 minutes until beans are bright green and tender. Remove from heat and enjoy!
  • Mix in the fish sauce, palm sugar, half of the basil, and half of the coriander into the curry mixture until fully incorporated.
  • Divide the flavorful chicken green curry among bowls. Garnish with the fresh basil and coriander, and enjoy with steamed rice, if preferred.

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