Thai Green Chicken Curry
November 16, 2016
This is really nice. However, if you are like me and extremely sensitive to chilli, be very cautious in your application of the green curry paste. I tend to use about a quarter of what is routinely suggested in recipes, and this is what I have recommended in this recipe. If you find it insipid, go right ahead and add more!
- Prep: 15 mins
- Cook: 30 mins
1Place chicken pieces in a bowl and sprinkle with fish sauce. Mix well, cover and set aside.
2Heat 2 –3 tbsp oil in a wok, and stir fry the garlic, ginger, lemon and coriander for 30 – 40 seconds
3Add green curry paste and stir for another 30 seconds
4Pour stock and coconut milk into the wok and bring to the boil.
5Add chicken pieces, beans and mushrooms.
6Bring to the boil then reduce heat and simmer 5 – 10 minutes or until chicken is cooked through.
7Add tomato wedges and basil and heat for about a minute.
8If you prefer a thicker sauce, add a little maize cornflour mixed with water to thicken to your taste.
9Adjust seasoning and serve on long-grain white rice or basmati rice.