Thai Green Chicken Curry By @coxys_kitchen
Vibrant, aromatic, and bursting with flavour, this Thai Green Chicken Curry is a delightful balance of spicy, sweet and sour. This aromatic dish combines tender chicken with fresh vegetables in a rich, creamy coconut sauce, infused with a fragrant curry paste to really hit the spot!
Switch it up by substituting chicken for prawns or fish, or if you’re veggie, add meaty vegetables such as aubergine, mushrooms or courgette for a delicious veggie curry.
So, grab your ingredients, get your cook on and bring the fragrant essence of Thai cuisine straight to your kitchen.
Let’s cook…
For the curry paste:
Makes approx: 200 ml
Prep time: 20 minutes
Cooking time: 5 minutes
For the chicken curry:
Serves: 4
Prep time: 20 minutes
Cooking time: 25 minutes
CURRY PASTE INGREDIENTS:
- 1 Tbsp coriander seeds
- 2 Tbsp cumin seeds
- 1 tsp black peppercorns
- 2 tsp shrimp paste
- 8 green chillies, chopped
- 20 Asian (round) shallots – if using banana shallots, use half the amount
- 5 cm piece of fresh galangal, chopped
- 8 medium cloves of garlic
- Approx. 100 g fresh coriander leaves, including stems
- 6 kaffir lime leaves
- 2 stems of lemon grass, finely chopped
- Zest of 1 lime
- 2 tsp salt
- 2 Tbsp vegetable oil
CURRY PASTE METHOD:
- Add the coriander and cumin seeds to a dry frying pan and toast on a medium heat for 2-3 minutes taking care not the burn the spices
- Add the spices to a spice grinder and blitz until finely ground. If you don’t have a spice grinder, use a pestle and mortar
- Wrap the shrimp paste in a piece of foil and cook under the grill for 3-4 minutes, turning it half way through
- Place the ground spices and shrimp paste into a food processor and blitz for a few seconds. Add the remaining ingredients and pulse the mixture for approx. 15 seconds at a time. Scrape down the sides of the food processor each time until you have a smooth paste. If it feels like it needs more liquid add in a bit more oil, or a splash of water
- Scrape the paste into a container ready for cooking your Thai Green Chicken Curry
CHICKEN CURRY INGREDIENTS:
- 1 Tbsp vegetable oil
- 1 onion, medium chopped
- 2 Tbsp green curry paste
- 400 ml coconut milk
- 100 ml water
- 500g chicken thighs cut into bite size pieces (use chicken breast for a healthier option)
- 100g green beans or mangetout
- 5 kaffir lime leaves
- 1 Tbsp fish sauce
- 1 Tbsp lime juice
- Zest of half a lime
- 2 tsp soft brown sugar (use honey as a healthier substitute)
- 2 handfuls of beansprouts
- Fresh coriander to serve and garnish
CHICKEN CURRY METHOD:
- Heat the veg oil in a woke on a medium heat, then add the onion and curry paste and stir for 1 minute
- Add the coconut milk and water to the wok with and bring to the boil
- Add the chicken, green beans and kaffir lime leaves and stir, then leave to cook on a low heat for 15 – 20 minutes. If using mangetout, add them towards the end of cooking so that they don’t go soggy
- Stir in the fish sauce, lime juice, zest and sugar. Taste the curry and balance the flavour to your liking by adding more of either one of these four ingredients
- Stir in the beansprouts and sprinkle a small handful of coriander just before serving
- Serve into warmed bowls with fragrant jasmine rice and garnish with coriander and a wedge of lime
Coxy’s Kitchen Tip:
Portion the remaining curry paste into ice cube trays, then keep in the freezer to make curry in a hurry.
About Coxy’s Kitchen
Coxy’s Kitchen provides a dinner party and private dining service throughout Yorkshire. If you love having dinner parties but don’t fancy the cooking, contact Coxy’s Kitchen to cook your next dinner party. To make an enquiry or for an initial consultation, please email [email protected]
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