Thai Green Chicken Curry Recipe
This delicious Thai Chicken Curry is a stark contrast to the typical view of a curry as being brown and rich. This is light, vibrant and full of lots of fantastic zingy flavours and a real kick of spice.
Servings 2 Servings
Calories 737kcal
Ingredients
- 300-350 g Boneless Skinless Chicken Thighs 11-12oz
- 1 Small-Medium Echalion or Banana Shallot 35g
- 3 Garlic Cloves
- 1 Small Stick Lemongrass
- 6 Lime Leaves
- 100 g Mangetout 1 Cup
- 5-6 Baby Sweetcorn 100g
- 20 g Thai Basil ⅓ Cup
- 30 g Fresh Coriander ¾ Cup
- 50 g Thai Green Curry Paste 3 tablespoon
- 200 ml Tinned Coconut Milk ¾ Cups + 2 tablespoon
- 125 ml Chicken Stock ½ Cup (Low Salt/Sodium )
- 1 tablespoon Oil
- 2 teaspoon Dark Brown Sugar
- ½ tablespoon Fish Sauce
- 1 Lime Juice Only
Instructions
- Cut the chicken into bite-sized pieces.
- Cut the shallot in half, peel it and then slice it as finely as you can.
- Peel the garlic cloves and slice them as thinly as you can.
- Trim the top and bottom of the lemongrass, peel off any tough outer leaves, then bash it with the blunt end of a knife and finely shred it.
- Remove the tough outer stalks from the lime leaves, discard them, then shred the leaves as finely as you can.
- Cut the mangetout into bite-sized pieces.
- Cut the baby sweetcorn into bite-sized chunks.
- Finely chop the coriander and Thai basil; you can do this together, because it all gets thrown in together.
- Heat a wok over a high heat and add the oil quickly followed by the shallot, garlic, lemongrass and lime leaves. Then stir fry for 1 minute.
- Add the curry paste and cook for a further minute, mashing the paste to start to cook out the spices.
- Pour in the coconut milk and boil hard until the oils in the paste start to split. This will take 2-3 minutes over a high heat.
- Throw in the chicken and pour in the chicken stock, stir and cook for 3-4 minutes. The chicken should be very nearly cooked at this point; remove a piece and cut it to double-check.
- Add the baby sweetcorn and cook for another 2 minutes.
- Throw in the mangetout, coriander and Thai basil, then add the brown sugar, lime juice and fish sauce. The last three of these ingredients should be added to taste, so be sure to start small and add more later.
- Bring everything to temperature and serve.
Nutrition
Serving: 1 | Calories: 737kcal | Carbohydrates: 50g | Protein: 52g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 17g | Cholesterol: 198mg | Sodium: 1667mg | Fiber: 6g | Sugar: 12g
