Ingredients and Method for Thai Green Curry
- 225g new potatoes, cut into chunks
- 100g green beans, trimmed and halved
- 1 tbsp vegetable or sunflower oil
- 1 garlic clove, chopped
- 1 rounded tbsp or 4 tsp Thai green curry paste (you can’t fit the tablespoon into some of the jars)
- 400ml can coconut milk
- 2 tsp Thai fish sauce
- 1 tsp caster sugar
- 450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
- 2 lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
- Good handful of basil leaves
- Boiled rice, to serve
- Place 225g of new potatoes, cut into chunks, into a pan of boiling water and cook for 5 minutes.
- Add 100g of trimmed and halved green beans and cook for a further 3 minutes until both are just tender. Drain and set aside.
- In a wok or large frying pan, heat 1 tbsp of vegetable or sunflower oil until very hot.
- Add 1 chopped garlic clove and cook until golden for a few seconds, being careful not to let it turn too dark as it will spoil the taste.
- Spoon in 1 rounded tbsp of Thai green curry paste and stir for a few seconds to cook the spices and release all the flavours.
- Pour in a 400ml can of coconut milk and let it come to a bubble.
- Stir in 2 tsp of Thai fish sauce and 1 tsp of caster sugar, then add 450g of bite-size chicken pieces. Turn down the heat to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
- Add in the potatoes and beans, allowing them to warm through in the hot coconut milk, followed by 2 finely shredded lime leaves (or 3 wide strips of lime zest).
- Finish by adding a good handful of basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
- Finally, scatter lime zest to garnish and serve immediately with boiled rice.
Conclusion: This Thai green curry recipe offers a delightful combination of flavours and textures, perfect for a quick and easy weeknight meal. With simple ingredients and easy-to-follow steps, it can be enjoyed by anyone, regardless of their cooking experience. The dish is best served hot with a side of boiled rice to balance out the richness of the curry.