Thai Green Chicken Curry
Escape to the vibrant streets of Thailand with this aromatic and flavorful Thai Green Chicken Curry. Dive into a symphony of exotic spices and fragrant herbs combined with succulent chicken and crisp vegetables, all simmered in a rich and creamy coconut milk sauce. Served over steamed Thai fragrant rice and garnished with fresh coriander, this dish offers a delightful balance of savory, sweet, and spicy flavors that will transport your taste buds to the enchanting land of Siam.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 1-2 tbsp ready-made green curry paste
- 6 chicken
- 1 x 400ml/14½fl oz can coconut milk
- 2 lime leaves
- 2 tbsp Thai fish sauce
- 1 tbsp golden caster sugar
- handful green beans
- handful asparagus
- salt and freshly ground black pepper
- Thai fragrant rice
- handful fresh coriander
Instructions
- Heat the oil in a wok over a high heat until smoking. Add the green curry paste and stir fry for 1â2 minutes, or until fragrant.
- Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1â2 minutes, or until the chicken has browned on all sides.
- Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8â10 minutes, or until the sauce has thickened.
- Add the green beans and asparagus and continue to simmer for 2â3 minutes, stirring regularly, until just tender. Season with salt and pepper.
- To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Sprinkle over the coriander leaves.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 360kcal
- Carbohydrate Content: 9g
- Fat Content: 23.5g
- Fiber Content: 2g
- Protein Content: 28g
- Saturated Fat Content: 16g
- Sugar Content: 7g
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