Good-for-you Green Curry
In this aromatic Thai green curry recipe, tender chicken pieces are simmered in a flavorful coconut milk sauce infused with fragrant Thai green curry paste, Thai fish sauce, and a hint of sweetness from caster sugar. The addition of new potatoes and green beans adds a comforting texture to the dish, while fresh lime leaves and basil bring a zesty, herbaceous finish. Enjoy this vibrant and satisfying curry with a side of fluffy boiled rice for a delightful meal bursting with authentic Thai flavors.
— Constant Cookbook
Ingredients
- 3cm piece ginger , roughly chopped
- 2 garlic cloves , roughly chopped
- 1 small onion , roughly chopped
- 2-3 green chillies , seeded and roughly chopped
- 1 tsp ground cumin
- 2 tsp ground coriander
- 4 cardamom pods , split and seeds crushed
- 100ml chicken stock
- 165ml tin half-fat coconut milk
- a large bunch coriander , finely chopped
- a small bunch mint , leaves finely chopped
- 400g large raw peeled prawns
Instructions
- Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
- Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
- In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.
- Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
- Next, pour in a 400ml can of coconut milk and let it come to a bubble.
- Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
- Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
- Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
- Scatter with lime to garnish and serve immediately with boiled rice.
Yield
Serves 4
Nutrition
- Calories: 257 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 0.6 milligram of sodium
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