Thai Green Chicken Curry
Probably the best-loved of the Thai curries, this green curry can be adapted and made with prawns, chicken, beef, vegetables or even tofu. Serve with Thai fish cakes as a tasty starter or accompaniment.
- Recipe serves4
- Preparation Time10 min
- Cooking Time20 min
Ingredients
- Thai paste:
- 1 stalk lemongrass, minced
- 1 green chillies, sliced
- 1 shallot, sliced
- 4–5 cloves garlic
- 1 thumb-size piece of galangal or ginger, thinly sliced
- 20g chopped fresh coriander
- ½tsp ground cumin
- ½tsp ground coriander
- 1tbsp soy sauce
- To make the curry:
- 2tbsps vegetable oil
- 450g boneless skinless chicken breasts cut into strips
- 1 clove garlic
- 3tbsps of Thai paste
- 400ml can coconut milk
- 1 Knorr Chicken Stock Cube
- 1 red pepper, sliced
- 1 courgette, sliced
- 1tsp caster sugar
Method
- Thai paste:
- Place all ingredients in a food processor, chopper, or blender.
- Process well to form a smooth fragrant Thai green curry paste.
- You can keep it in the fridge for up to 1 week.
- To make the curry:
- In a wok or large frying pan, heat the oil until it is very hot, then add the garlic and cook for a few seconds until it starts to go a golden colour.
- Spoon in the 3 tablespoons of your Thai paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
- Then pour in the coconut milk and add the Knorr Chicken Stock. Heat the mixture until it bubbles.
- Stir in the sugar, and add the chicken, red pepper, and courgette. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
