Thai green curry is an extremely popular recipe from the central region of Thailand. It is made using a paste of fresh green chillies, Thai basil, and galangal so be prepared it packs quite a punch. This is a real favourite in many of the restaurants and pubs I have cooked in and really easy so I thought it would be a great recipe for National Curry Week. The dish is normally made with white fish or chicken and traditional vegetables such as bamboo shoots or baby Thai eggplant. The sweet coconut milk balances the heat of the chillies in the Thai green curry paste.
You can buy perfectly good prepared Thai green curry paste but I think homemade has the edge. Making the dish with homemade Thai green curry paste results in a fresher flavour and a brighter coloured sauce. For my recipe for Thai green curry paste follow this link. Even making the paste this dish is ideal for a quick evening supper and can be on the table in thirty minutes. I use Thai fish sauce to season the dish if you like your curries really hot you can add an extra small finely-sliced green chilli.
My Authentic Thai Green Chicken Curry
- 6 Chicken Thighs cut into finger-thick strips
- 1 large White Onion peeled and cut into chunks
- 1 small tin Bamboo Shoots
- 1 large Green Pepper cut into chunks
- A large handful Sugar snap Peas
- A large handful Coriander roughly chopped
- 400 ml Coconut Milk
- 4 Kaffir Lime Leaves
- 1 Lime zest and juice
- 3 cloves Garlic peeled and crushed
- 3 tablespoon Thai Green Curry Paste
- 2 tablespoon Vegetable Oil
- 1 tablespoon Thai Fish Sauce
- 1 tablespoon Palm Sugar you can substitute golden Caster Sugar
- Freshly ground Black Pepper
- Carefully heat the oil in a wok or deep sided frying pan and add the onion. Cook for ten minutes until the onion starts to soften.
- Add the chicken strips turn up the heat and stir-fry until the chicken is starting to brown on all sides. Reduce the heat slightly and add the green curry paste, green pepper, and the garlic. Cook for two more minutes stirring continuously.
- Add the coconut milk, Kaffir lime leaves, lime juice and zest, fish sauce, sugar, and a large pinch of pepper and stir well. Bring the mixture to a gentle simmer and cook for ten minutes until the chicken is cooked and the sauce reduced.
- Add the bamboo shoots and the sugar snaps and continue to cook for a couple more minutes, stirring regularly, until the sugar snaps are just tender.
- Check the seasoning adding a little more fish sauce if required. Stir in the coriander and serve with Jasmine rice.
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