Thai Green Curry
A proper green curry: paste fried in cream, coconut milk, chicken thigh, thai basil, a squeeze of lime. Hot, fragrant, finished in 30 minutes on a weeknight.
Servings: 4 people
Calories: 640kcal
Ingredients
- 2 tbsp coconut oil or vegetable oil
- 3-4 tbsp green curry paste Maesri or Mae Ploy, to taste
- 400 ml tin full-fat coconut milk
- 250 ml chicken stock
- 600 g chicken thighs, sliced
- 1 small eggplant, diced, or 8 Thai eggplants
- 100 g green beans, trimmed
- 1 red chilli, sliced
- 4 kaffir lime leaves, torn
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 lime, juiced
- 1 handful thai basil leaves
- steamed jasmine rice, to serve
Instructions
- Open the tin of coconut milk. Scoop the thick cream from the top into a wok or deep frypan, leaving the thinner milk behind.
- Heat the coconut cream over medium-high heat until it splits and the oil comes out, about 3 minutes.
- Add curry paste. Fry hard for 2 to 3 minutes until fragrant and darkened. This step is non-negotiable.
- Add chicken and cook until just sealed, 3 minutes.
- Pour in the remaining coconut milk, stock, kaffir lime leaves, fish sauce and sugar. Simmer for 10 minutes.
- Add eggplant and beans. Simmer for 5 to 7 minutes until tender.
- Stir in lime juice. Taste and adjust fish sauce or sugar.
- Scatter chilli and thai basil over the top. Serve with jasmine rice.
Notes
Split the coconut cream. That is where flavour comes from. Boring curries are ones where the paste was never properly fried.
Nutrition
Serving: 1g | Calories: 640kcal | Carbohydrates: 22g | Protein: 38g | Fat: 44g | Saturated Fat: 28g | Sodium: 1280mg | Fiber: 4g | Sugar: 8g