Saturday, 4 June 2011

Thai Green Curry

Thai Green Curry
This curry is incredibly easy to make and will suit all tastes as you can make it as sweet or as spicy as you want... This Thai Green Curry has to be one of the best I have ever made.

Serves 4
Prep time: 20 minutes
Cooking time: 35 minutes
1 tbsp vegetable oil
1 tbsp soft dark brown sugar
750g/1 ½ lb skinless, boneless chicken, cut into chunks (use breast or thighs)
6-8 kaffir leaves, torn into pieces
400ml/14 fl oz coconut milk
Good splash of Thai fish sauce or light soy sauce
Small handful of coriander, roughly chopped
1 lime, juice only
Thai jasmine rice, to serve, cook as per packet instructions


1.  Heat the oil in a wok or large frying pan.  Add the green curry paste and sugar and cook on a high heat for about a minute, stirring continuously.  Reduce the heat and stir in the chicken and lime leaves until coated in the paste.  Add the coconut milk, fish sauce and bring to a simmer.  Cook for 25-30 minutes until thickened slightly. 

2.  Stir in the coriander and lime juice.  Taste for seasoning - add more fish sauce if needed.

3.  Leave the curry to rest for a few minutes so the sauce becomes creamier.  Serve with lots of fragrant Thai jasmine rice.

Cooks Tips

v  If you are unable to find kaffir lime leaves use the grated zest of an extra lime.
v  If your curry tastes too spicy add some more sugar.
v  If the curry is not spicy enough fry a little more curry paste in some oil for a minute and add to the sauce.

1 comment:

  1. this is an interesting non-veg version of this lovely Thai dish!