Green Curry

Name: Green Curry
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thailand
Ingredients: 800ml coconut milk (2 tins); 600g chicken breast, sliced; 3 tbsp green curry paste; 2 tbsp fish sauce; 1 tsp palm sugar; 150g bamboo shoots, sliced; 2 courgettes, sliced; handful Thai basil leaves; 4 kaffir lime leaves, torn; 2 green chillies, sliced; 1 tbsp vegetable oil

Thailand

Green curry — or gaeng keow wan — gets its colour from fresh green chillies and herbs. It developed in central Thailand and is now one of the country's most recognised dishes globally.

Thailand's most aromatic curry — coconut milk simmered with homemade green paste, vegetables and chicken. Fresh, herbal and gently spicy.

Prep

25 mins

Cook

20 mins

Difficulty

Medium

Calories

515 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

800mlcoconut milk (2 tins)

600gchicken breast, sliced

3 tbspgreen curry paste

2 tbspfish sauce

1 tsppalm sugar

150gbamboo shoots, sliced

2courgettes, sliced

handfulThai basil leaves

4kaffir lime leaves, torn

2green chillies, sliced

1 tbspvegetable oil

Method

Heat oil in a wok. Fry green curry paste over medium heat for 2 minutes until fragrant.

Add half the coconut milk and bring to a gentle boil, stirring constantly.

Add chicken and cook through, about 8 minutes.

Add remaining coconut milk, fish sauce, palm sugar, bamboo shoots and courgettes. Simmer 5 minutes.

Add kaffir lime leaves and chillies. Taste and adjust fish sauce and sugar.

Stir in Thai basil at the last moment. Serve with jasmine rice.

Chef's Tip

The key is frying the curry paste in oil or coconut cream (the thick top layer of the tin) first, before adding the rest of the liquid. This 'cracks' the paste and releases the aromatics.

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Green Curry

Ingredients

Method

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