Thai Green Curry
A Thai dinner made with chicken. Ready in about 41 minutes. Difficulty: medium.
- 26 minPrep (about)
- 15 minCook (about)
- 41 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 12 oz chicken Shopping tip: Boneless, skinless thighs or breasts.
Fresh & other
- 6 oz potatoes
- 2 ⅔ oz green beans
- 1 clove garlic
- 1 tbsp thai green curry paste
- 1 ¼ cups coconut milk
- ¾ tsp sugar
- 2 limes
- handfull basil Shopping tip: Fresh leaves, not dried. Thai basil is best; regular basil works.
- Boiled rice Shopping tip: Jasmine rice.
Sauces & oils
- 2 ¼ tsp sunflower oil
- 1 ½ tsp thai fish sauce
How to make it
Steps in our own plain words.
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Put your potatoes in a pan of boiling water.
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Cook for 5 minutes.
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Throw in the beans.
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Heat for a further 3 min, by which time both should be tender but not too soft.
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Drain.
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Put to one side.
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Heat the oil until very hot in a wok or large frying pan.
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Drop in the garlic.
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Heat until golden, this should take only some seconds.
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Don’t let it go dark or it will spoil the taste.
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Spoon in the curry paste.
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Stir it around for some seconds to begin to heat the spices and release all the flavours.
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Next.
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Pour in the coconut milk.
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Let it come to a bubble.
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Stir in the fish sauce and sugar.
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The pieces of chicken.
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Turn the heat down to a simmer.
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Cook, covered, for around 8 minutes until the chicken is cooked.
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Tip in the potatoes and beans.
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Let them warm through in your hot coconut milk.
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Add lovely citrussy flavour by stirring in your shredded lime leaves.
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Your basil leaves go.
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Do it in next, but only leave them on the heat or they will fast lose their brightness.
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Scatter with the lime garnish.
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Serve right away with boiled rice.
On the side: Naan
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Warm the naan in a hot pan or the oven for 1 to 2 minutes.
More chicken recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.