Thai Green Curry Recipe
Thai green curry is one of the favourites in our family. And this easy recipe can be ready in less time than it would take to call a takeaway. Given that my eldest son (a takeaway fanatic) can have the phone dialled in 15 seconds, that’s possibly exaggerating. But its certainly easily and quick enough to whip up mid week.
- 4 medium chicken breasts cubed, or equivalent chicken thighs
- 2 medium onions chopped finely plus oil for softening
- 4 teaspoons curry paste (Additional chilli depending upon how hot you like it)
- Handful of green beans steamed
- 1 pint coconut milk or creamed coconut.
Cut your chicken into pieces and brown in medium to hot pan with a small amount of oil. Remove and set aside once browned. So that the onions pick up any of the juices left behind (and to save on washing up) soften the finely chopped onions in the same pan. Let them stew down to an onion paste on a low heat without letting them brown. The onions will give the curry a creamy texture and thicken it slightly.
I have made curry paste from scratch before, but actually I find these pastes from Waitrose are a pretty good alternative, especially if you are in a hurry. I add around 1 teaspoon per chicken breast. For this brand, it gives a mild kick, but not overpowering. Add extra fresh green chilli to your taste. Or by all means make your own paste – its definitely nicer but it does use quite a few ingredients.
Add your creamed coconut and simmer for 20 minutes.
Just prior to serving, blanch a couple of handfuls of green beens in boiling water, before draining and throwing in the curry. Leave the green beans until just before you serve, as they can go off colour of they are left in the curry for too long.
Serve over steamed jasmine or basmati rice.
This Thai green curry tastes great the following day, or can also be frozen. If you freeze – defrost and heat through thoroughly. Don’t add the beans. They can be added when you reheat.
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