Cooked - Thai-style Green Chicken Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai-style Green Chicken Curry

4.0

6 garlic cloves, peeled

1 tbsp finely chopped ginger or galangal

5 Thai shallots, peeled

2 lemongrass sticks

6 green chillies

20g/¾oz coriander stalks

2 tsp shrimp paste

1–2 tbsp palm sugar

1 tsp ground coriander

1 tsp ground cumin

¼ tsp turmeric

2 tbsp vegetable oil

4 skinless and boneless chicken thighs, cut into 4cm/1½in pieces

1 aubergine, cut into 4cm/1½in pieces

Thai green curry paste (see above)

200ml/7fl oz chicken stock

4 lime leaves

400ml tin coconut milk

30g/1oz green beans, trimmed and halved

30g/1oz mangetout, trimmed and halved

6 dried shiitake mushrooms, soaked in boiling water then drained

Thai fish sauce, to taste

20g/¾oz fresh coriander, chopped

20g/¾oz Thai basil

1–2 limes, juice only

Steamed Jasmine rice, to serve

Crispy shallots, to serve

To make the Thai-style green curry paste, blend all of the ingredients in a food processor or blender with 50–100ml/2–3½fl oz water until smooth.
To make the chicken curry, heat the oil in a frying pan over a high heat.
Add the chicken and fry for a few minutes to colour.
Add the aubergine, fry for a few more minutes and then add all of the curry paste.
Cook for 2–3 minutes before adding the stock, lime leaves and coconut milk.
Simmer gently for 20 minutes, then add the green beans, mange tout and soaked mushrooms.
Continue to cook for another 10 minutes or so, then taste and season with fish sauce.
Stir in the fresh herbs, finish with the lime juice and serve with the rice and crispy shallots.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 3 weeks ago

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