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Thai green chicken curry
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Total Time:
50 minutes
Fragrant Thai green curry bursting with bold flavors.
Ingredients:
  • 750 g skinless free-range chicken thighs
  • groundnut oil
  • 400 g mixed oriental mushrooms
  • 1 x 400g tin of light coconut milk
  • 1 organic chicken stock cube
  • 6 lime leaves
  • 200 g mangetout
  • ½ a bunch fresh Thai basil
  • 2 limes
  • 4 cloves of garlic
  • 2 shallots
  • 5cm piece of ginger
  • 2 lemongrass stalks
  • 4 green Bird's eye chillies
  • 1 teaspoon ground cumin
  • ½ a bunch of fresh coriander
  • 2 tablespoons fish sauce
Instructions:
  • For the curry paste, combine garlic, shallots, ginger, lemongrass, chillies, cumin, and half the coriander in a food processor. Blitz until finely chopped, then add fish sauce. Slice chicken into strips. Heat oil in a pan and fry chicken until golden, then set aside. Fry mushrooms until golden, then set aside. Cook Thai green paste in the pan, then add coconut milk, water, stock cube, and lime leaves. Simmer for 10 minutes. Add chicken, mushrooms, and mangetout, cook for 5 minutes. Season with salt and pepper. Stir in basil and remaining coriander. Serve with lime wedges and steamed rice.

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