Chicken Green Curry

This spicy Thai green curry is easy to make with bought curry paste. Green curry is a Thai variety and is referring to colour of the dish using green chilies. As this is a Thai curry based on coconut milk and fresh green chillies, the colour comes out creamy mild green.

Ingredients serve 8

400 ml coconut cream

100 g green curry paste

1250 g chicken thigh fillets, cut into pieces

8 fresh kaffir lime leaves, torn

500 ml chicken stock

400 g green beans, topped, halved diagonally

200 g baby corn or corn kernels

1 tablespoon fish sauce

1 tablespoon finely chopped palm sugar

½ cup fresh Thai basil leaves

⅓ cup fresh coriander leaves

Method

Place the coconut cream in a wok over medium heat and bring to the boil. Cook for approx. 5 minutes while stirring. Blend in the curry paste and cook for further 2 minutes while stirring. Add the chicken, lime leaves and chicken stock. Stir to combine, reduce heat to low and cook while occasionally stirring for approx. 10 minutes or until the chicken is cooked. Add the beans and baby corn and cook for 2 minutes. Remove from heat and add the fish sauce, palm sugar, half the basil and half the coriander to the curry mixture, stir until well combined.

Spoon the chicken green curry among serving bowls and top with the remaining basil and coriander. Serve with steamed or boiled Jasmine rice.

Note: Try adding 400 ml coconut milk and make your own green curry paste.