Easy Thai green curry

    (2)
    1 hour

    Quick and easy Thai curry that all my family enjoy. Full of flavour thanks to an easy homemade curry paste. Serve with rice.


    Somerset, England, UK
    10 people made this

    Ingredients
    Serves: 4 

    • For the paste
    • 1 stalk lemongrass (or 2 teaspoons prepared lemongrass)
    • 1 to 3 green chilies, to taste
    • 1 shallot
    • 1 to 2 cloves garlic, crushed
    • 1 teaspoon ground ginger (or 2.5cm piece fresh ginger)
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground white pepper
    • 1/2 teaspoon ground coriander
    • 1/2 tablespoon fish sauce
    • 1/2 lime, juiced
    • 1 handful chopped coriander
    • 1 teaspoon brown sugar
    • 2 kaffir lime leaves
    • For the curry
    • 2 teaspoons oil
    • 4 chicken breasts, diced
    • 1 teaspoon brown sugar
    • 2 kaffir lime leaves
    • 1 (400ml) tin coconut milk
    • 1 red pepper, chopped
    • 1/2 lime, juiced
    • 1 dash fish sauce

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Blend all paste ingredients together.
    2. Heat oil and brown the chicken. Once browned, remove chicken and set aside.
    3. Add curry paste, brown sugar and lime leaves. Stir and let heat through for a minute before adding the coconut milk. Add the chicken and pepper, and stir well.
    4. Bring to a simmer and cook for 30 to 35 minutes, adding lime juice and a splash of fish sauce just before serving.

    Tips

    If you want to thicken the sauce, make a paste with 1 tablespoon cornflour and a little water, then stir into the curry. For more sauce, add water using the coconut milk tin.

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    Average global rating:
    (2)

    Reviews in English (1)

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    Absolutely delicious!  -  18 May 2017

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