Thai Green Chicken Curry

Thai Green Chicken Curry

 thai-green-curry
When I first met my friend Stu over seven years ago, I got somewhat merry and promised that when he next came to visit Dan and I, I would make him a Thai Green Chicken Curry. To this day, I’m not sure why it was this dish in particular that I had ever so proudly promised but such is the thought process of a pinot grigio infused mind. Needless to say, the curry never did materialise, and seven years of much cajoling and joking, it was high time to put my money where my mouth is, and step into the kitchen. If I do say so myself, the result was pretty delicious. A delightful, creamy thai green, with a kick to keep you on your toes, and plenty of greens to keep the doctors at bay. This is perfect for those cool and crisp winter nights, and as it is ridiculously easy to make, there are no excuses (ignoring the excuses I made for seven years) not to curl up with a big bowl of this during January.
From the larder…
225 grams of new potatoes or baby potatoes, cut into chunks
100 grams of green beans, trimmed and cut in half
1 tbsp of vegetable or sunflower oil
2-4 garlic cloves, finely chopped (depending on just how much you love garlic…)
4 tsp of thai green curry paste
400 ml can of coconut milk (I was feeling somewhat virtuous and used reduced fat)
2 tsp of fish sauce
1 tsp of caster sugar
450 grams of skinless and boneless chicken (breast fillets or thighs), cut into small bite-sized pieces
A handful of basil leaves
Boiled rice to serve
In the kitchen…
Put the potato chunks into a pan of boiling water and cook for five minutes. Throw in the green beans and cook with the potatoes for a further three minutes, until tender, but not fully cooked. Drain and put to one side.
Heat the oil until sizzling hot and chuck in the chopped garlic and cook until golden. Keep a close eye on the garlic and keep stirring – it won’t take long to brown, and you don’t want to overcook the garlic as it will impact the overall taste. Spoon in the curry paste and stir around for a few seconds. Pour in the coconut milk and bring to boil. Next, stir in the sugar, fish sauce and chicken. Reducing the heat to a simmer, cover the pan and cook for around eight to ten minutes until the chicken is cooked. After this, put the potatoes back in the pot, cover once again, and cook for a further three minutes until softened. Then, chuck in the green beans  and warm through. To finish, stir in the basil leaves and remove from the heat. Serve with rice, grab some of your closest friends and enjoy.

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