Thai Green Curry
A fragrant and creamy Thai green curry with tender chicken, new potatoes and green beans simmered in coconut milk. Quick to make and packed with vibrant flavours, it's perfect served over fluffy boiled rice.
Ingredients
-
coconut milk⚖ 408 g 💧 400 ml 🥛 1⅔ cup
-
Rice⚖ 200 g 💧 307.7 ml 🥛 1⅓ cup
-
Chicken⚖ 450 g None
-
Potatoes⚖ 225 g 🥔 1½ pcs
-
sunflower oil⚖ 13.6 g 💧 14.8 ml 🥄 1 tbsp
-
green beans⚖ 100 g 3⅓ pcs
-
lime⚖ 100 g None
-
Sugar⚖ 4.2 g 💧 4.9 ml 🥄 1 tsp
-
garlic⚖ 5 g 🧄 1 pcs
-
Thai fish sauce⚖ 10.4 g 💧 9.9 ml 🥄 2 tsp
-
basil⚖ 5 g 1⅔ pcs
Also in this recipe
- Thai green curry paste 4 tsp
Total nutrition
2672 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Put the potatoes in a pan of boiling water and cook for 5 minutes. Add the green beans and cook for a further 3 minutes, until both are just tender but not too soft. Drain and set aside.
- Heat the sunflower oil in a wok or large frying pan over high heat. Add the garlic and cook for a few seconds until golden — do not let it darken or it will turn bitter. Stir in the curry paste and cook for a few seconds to toast the spices and release their flavour. Pour in the 400 ml of coconut milk and bring to a gentle bubble.
- Stir in the fish sauce and sugar, then add the chicken pieces. Reduce the heat to a simmer, cover, and cook for about 8 minutes until the chicken is cooked through.
- Add the reserved potatoes and green beans and allow them to warm through in the coconut milk. Stir in the shredded kaffir lime leaves to add a bright citrus note, then fold in the basil leaves and remove from the heat almost immediately so they keep their colour and freshness. Serve straight away, garnished with lime, alongside boiled rice.
Source:
TheMealDB
✨ Sign up to rate this recipe and get a personalized feed