Thai green curry

    1 hour 30 min

    This is a very watery Thai curry with lots of flavours. It's good to eat this with family or friends.

    2 people made this

    Serves: 4 

    • 200ml light coconut milk
    • 600ml chicken stock
    • 3 tablespoons soy sauce
    • 1 teaspoon grated root ginger
    • 1 tablespoons mild curry powder
    • 1 pinch grated garlic
    • 2 tablespoons chopped lemongrass
    • 2 teaspoons vanilla extract
    • 2 teaspoons lime juice
    • 7 tablespoons coriander puree
    • 5 chicken breast fillets
    • 1 red pepper, sliced
    • 100g normal mushrooms
    • 1 aubergine, sliced
    • 2 carrots, sliced
    • 1 celery stick, sliced
    • 14 spring onions, finely chopped
    • 1 pak choi, roughly chopped
    • 315g jasmine rice

    Prep:30min  ›  Cook:30min  ›  Extra time:30min  ›  Ready in:1hr30min 

    1. Place the coconut milk and stock in a large, saucepan. Add the soy sauce, ginger, curry powder, garlic, lemongrass, vanilla, lime juice and coriander puree then stir. Bring to the boil, and then lower gas down.
    2. Add the chicken pieces, red pepper, mushrooms, aubergine, carrots, celery and spring onions. Cover and simmer for 10 minutes, then stir in the pak choi and simmer again for 3 minutes.
    3. While the curry is cooking, place the rice in a large saucepan of lightly salted water. Bring to the boil, reduce heat to medium and cook for 15 minutes. Serve immediately with the curry.


    if you want you can freeze it but not for more than 5 days.

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