Classic Thai Green Chicken Curry

Name: Classic Thai Green Chicken Curry
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 1 whole lemongrass (thinly sliced); 5 g black peppercorn; 6 whole green bird's-eye chilli (trimmed and halved); 4 whole garlic (peeled); 5 whole shallot; 5 g lime peel (shredded); 2 tbsp coriander stalk (chopped); 5 g shrimp paste; 2 tbsp green curry paste; 500 g chicken breast (skinless, boneless, cut into thin strips); 100 ml chicken stock; 2 tbsp fish sauce; 4 whole lime leaf; 50 g green bean (fine, halved); 100 g baby aubergine (diced); 10 g thai basil (shredded); 1 whole red chilli (thinly sliced); 1 whole spring onion (shredded); 1 whole lime (wedges); 100 g thai fragrant rice; 1 tbsp lime juice; 1 tsp coriander seed; 0.75 tsp cumin seed; 75 g galangal (or ginger, peeled and sliced); 0.25 whole coriander leaf (chopped); 30 ml vegetable oil; 800 ml coconut milk; 0.67 tbsp palm sugar (or light muscovado)

Whip up this sensational Thai green chicken curry, bursting with vibrant flavours and aromatic spices! This dish is a powerhouse of protein, keeping you full and satisfied, while the fresh herbs like coriander and lemongrass add a delightful zest and a boost of antioxidants.

Prep Time (mins)

Cook Time (mins)

Servings

4.2

Rating

FakeawaysHigh ProteinOne-Pan

Ingredients

Instructions

Prepare Curry Paste Ingredients

To prepare the curry paste, thinly slice the lemongrass and place it in a small bowl with the lime juice. 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 and sliced galangal (or ginger), shredded lime peel, chopped coriander stalks, chopped coriander leaves, 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, palm 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.