Thai Green Curry

This spicy and aromatic Thai dish is made with a green curry paste, coconut milk, and a variety of vegetables and protein, such as chicken or shrimp. It's served with a side of steamed rice and is a delicious and satisfying meal.

Thai
Main

255

Calories

22.5 g

Carbs

11 g

Fat

18.5 g

Protein

Thai Green Curry

Method

Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.

In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.

Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest). The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with boiled rice.

Ingredients

Potatoes

Potatoes

225g new

Sunflower Oil

Sunflower Oil

1 tbsp

Coconut Milk

Coconut Milk

400ml

Thai Fish Sauce

Thai Fish Sauce

2 tsp

Sugar

Sugar

1 tsp

Chicken

Chicken

450g boneless

Lime

Lime

2 fresh kaffir leaves

Basil

Basil

handfull

Rice

Rice

Boiled

Garlic Clove

Garlic Clove

1 clove

Thai Green Curry Paste

Thai Green Curry Paste

4 tsp

Green Beans

Green Beans

100g

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