My Thai green curry

    (61)
    45 min

    Served with jasmine rice, this is a fabulous dish. The baby sweetcorn and water chestnuts are a nice addition to your typical green curry. Feel free to use fresh baby sweetcorn instead of tinned.


    58 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons rapeseed oil
    • 3 shallots, finely chopped
    • 3 cloves garlic, sliced
    • 1 tablespoon finely chopped fresh ginger
    • 1 1/2 tablespoons green curry paste, or to taste
    • 450g skinless chicken breast fillets - cut into strips
    • salt and pepper to taste
    • 5 stalks lemon grass
    • 1 (410g) tin baby sweetcorn, drained
    • 1/2 (227g) tin water chestnuts, drained
    • 300ml coconut milk
    • 1 bunch fresh Thai basil leaves, torn

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the oil in a large frying pan over medium-high heat. Cook and stir the shallots, garlic and ginger in the hot oil 3 to 4 minutes, until shallots are tender. Mix in the green curry paste. Cook and stir 1 minute. Season the chicken with salt and pepper, and place the chicken and lemon grass in the frying pan. Cook 5 minutes, until chicken begins to brown. Mix in the baby corn and water chestnuts. Cook and stir until the chicken is no longer pink and juices run clear.
    2. Mix the coconut milk into the frying pan, and bring to the boil. Reduce heat, and simmer, stirring occasionally, until the coconut milk has thickened. Top with basil leaves to serve.
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    Reviews & ratings
    Average global rating:
    (61)

    Reviews in English (43)

    0

    I made this for my son and myself, the two ladies of the house didn't want to know, I used two tablespoons of paste, my son ate half before he gave up, next time I'll just use one spoon and build up from there, apart from that it was well tasty 😀  -  06 Mar 2016

    by
    39

    Great recipe! Although I did make a couple of adjustments: I added a bit extra green curry paste (only 'cause I like it real spicy) and anyways, I think it has alot to do with what kind/brand of paste you buy, some are just spicier than others. I also added julienned red and green bell peppers(1/2 a pepper each), omitted the corn, added a little extra ginger, added fresh squeezed lime juice of 1/4 of one lime, and 1 1/2 tablespoon of white sugar, and I used a small handful of fresh cilantro leaves instead of the basil. It was remarkably close to the taste of the green thai curry dish at my fave thai restaurant! DELICIOUS!!!  -  05 Jan 2007  (Review from Allrecipes US | Canada)

    by
    24

    My favorite food is green curry, and this dish was DELICIOUS! I recommend using less green curry paste to start off with, like the other users said. Thanks to them, I used only 1/2 tbs. of the paste and it still was pretty spicy! This recipe was about 18 dollars total if you do not have any of the ingredients. I also suggest getting jasmine rice from an asian grocery store and cooking it over the stove for about 15 minutes. The water level should be about 1 inch above the rice and cook it covered. Hope this helps! Definitely try it.  -  05 Sep 2005  (Review from Allrecipes US | Canada)

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