Thai Green Curry (chicken)

Thai green curry can be a it bland when made at home – sometimes you get nothing but the taste of coconut milk! This recipe is the best I’ve come across and creates a really brilliant main meal that’s full of complex flavours – it is a real find.

Wot u need
2 tbsp vegetable oil
3 kafir lime leaves
3 cloves garlic or 1.5 tsp lazy garlic (fresh is best for this recipe)
1 tsp lemongrass paste
400g tin coconut milk
2 chicken breasts
2 tbsp soy sauce
1/2 tbsp palm sugar (or brown sugar)
1 tbsp green curry paste
Zest of one lemon


6 mini corns
10 snow snap peas
14 green beans (small)
1 medium carrot
Small tin bamboo shoots

How u do it
Two parallel stages: First: Cut chicken into strips and cook in boiling, simmered water for 10 mins. Remove and drain.
Second: Heat the oil in a wok and fry the garlic for two or three minutes till golden brown. Open the coconut milk without shaking it and take out four tbsp of the thicker part at the bottom, add this, the curry paste and the lemongrass paste. Boil until the mix curdles and simmer while stirring for five mins. Shred the lime leaves (removing the woody stalk) and add with the lemon zest, sugar and soy sauce and mix for one minute. Add the chicken and veg and mix through. Add the remaining coconut milk and mix through – cover with foil and simmer for 30 minutes. Serve with steamed basmati rice. Serves two.

Top tip: Buy your curry paste from a Chinese/Asian supermarket – general shop shop stuff is more expensive and not as flavoursome. Cut each type of veg in a different way to create interest. I cut corn into small straight chunks, peas into two at a 45o angle, carrot into thin flat pieces at a very tight angle and the beans into big bits.

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