Straight off the hob Thai green curry recipe. Better than a jar sauce with wonderful Thai aromas. Chicken Thai green curry is the truly iconic Thai recipe that anyone who likes Thai food loves! This dish is so many things to so many Thai food lovers; its creamy, spicy, has beautiful colour, vibrancy and texture and can be enjoyed by the whole family. What more can you ask for?
If you want to make your own green curry paste it is very simple, but some of us don’t plan that far ahead (that’s me) or just like a nice home cooked recipe to be a little easier as we’re not all Jamie Oliver! To save time on the night you want your green curry, you can make it a day or two before (or over the weekend) and pop it in the fridge and then add it to this recipe.
Authentic Chicken Thai Curry
| Tangy Thai green curry recipe
Preparation time: 30 minutes
Cooking time:30-35 minutes
|Thai Green Curry Ingredients
1 tbsp vegetable oil
450g chicken thigh or breast, cut into strips
1 tin coconut milk 400ml
2-3 tbsp green curry paste (to own taste)
3-4 tsp fish sauce
1 tsp palm sugar or soft brown sugar
100g Thai aubergines or chopped purple aubergines
6 kaffir lime leaves, shredded
3 red chillies, deseeded and sliced
1 handful of Thai basil
Thai Green Curry Recipe – Method
Heat the oil in a wok or large frying pan. Add the green curry paste and palm sugar and cook on a high heat for around a minute.
Reduce the heat slightly and stir in the shredded chicken and kaffir lime leaves until coated in the green curry paste. Once the chicken is nicely coated add in the pea aubergines and cook for a further 2-3 minutes.
Add the coconut milk, fish sauce and bring to a simmer and cook for 25-30 minutes until thickened slightly. Stir in the Thai basil and chillies. Taste, then serve.
Serve with boiled rice.