Classic Thai Green Chicken Curry
Ditch the takeaway queue, your Thai Green Chicken Curry is about to drop! This vibrant, high-protein fakeaway is a one-pan wonder, packed with flavour and ready in under an hour. Creamy coconut milk, punchy green curry, and tender chicken – it’s basically a spa day for your tastebuds, and it’s dairy-free too. You’ll be wondering why you ever ordered out.
Ingredients
lemongrass1 whole
black peppercorns5 g
shallots5 whole
shrimp paste5 g
chicken breasts500 gskinless, boneless, cut into thin strips
chicken stock100 ml
green birds eye chillis6 whole
fish sauce2 tbsp
lime leaves4 whole
green beans100 g
baby aubergines100 g
thai basil10 g
red chilli1 whole
spring onion1 whole
coriander seed1 tsp
cumin seed0.8 tsp
vegetable oil30 ml
coconut milk800 ml2 tins
garlic cloves4 clove
fresh coriander10 g
limes2 whole
ginger20 g
muscovado sugar1 tbsp
jasmine rice200 g
Instructions
Chef's Tips
For a richer, creamier curry, use full-fat coconut milk and ensure you cook down the coconut cream until the oil separates before adding the curry paste. This step is crucial for developing a deep flavour.
To make the spring onion garnish curl beautifully, shred it finely and submerge it in ice-cold water for about 10-15 minutes before serving.
Cook the Rice
Cook the jasmine rice according to the packages instructions and set aside, covered.
Chop the Veggies
Whilst the rice cooks, dice the baby aubergines, half the green beans, trim and half the green bird's eye chillies, and thinly slice the red chilli. Roughly chop the Thai basil, coriander, peel the garlic cloves, shallots and ginger, and peel the zest of 1 lime. Then slice the chicken breast in to bite-sized chunks or strips.
Prepare Curry Paste Ingredients
To prepare the curry paste, thinly slice the lemongrass and place it in a small bowl with the juice of 1 lime. Let it soak for 30 minutes. While the lemongrass soaks, heat a small pan over a medium heat and add the peppercorns, coriander seeds, and cumin seeds. Dry fry for about 1 minute until fragrant, then transfer them to a saucer to cool.
Blend the Curry Paste
Combine the soaked lemongrass, cooled spices, trimmed and halved green bird's eye chillies, peeled garlic cloves, shallots, peeled ginger, shredded lime peel, chopped coriander (leave a little behind for garnish), shrimp paste, and vegetable oil in a mini food blender or small food processor. Pulse the mixture, scraping down the sides occasionally, until it is as smooth as possible. The paste will be slightly coarse. Transfer the paste to a lidded jar and store it in the fridge for up to a week, or freeze it in portions for later use.
Start the Curry Base
To begin the curry, open the cans of coconut milk and carefully spoon the thick cream from the top into a warm wok or large frying pan. Cook the coconut cream slowly over a medium heat, stirring continuously, until it reduces to a thick paste and the oil begins to separate. Add the prepared green curry paste to the wok and cook for 1-2 minutes, stirring well. Add the chicken strips and stir until they are well coated in the paste.
Simmer the Curry
Slowly pour the remaining coconut water from the cans into the wok, along with the chicken stock. Add the fish sauce, muscovado sugar, lime leaves, halved green beans, and diced baby aubergine. Cook the curry over a medium heat for about 10 minutes, or until the chicken is thoroughly cooked through. If the sauce is too thick, add a little more chicken stock; it should be slightly thinner than single cream. Stir in the shredded Thai basil just before serving.
Serve and Garnish
To serve, spoon some Thai fragrant rice into individual bowls. Ladle the hot chicken curry over the rice. Garnish each serving with fresh coriander leaves, thinly sliced red chilli, and shredded spring onion (which you can leave to curl in ice-cold water for an elegant touch). Serve with a wedge of lime on the side for an extra burst of freshness.
