Thai Green Curry
Thai green curry. Very simple and enjoyable."First time thai eater, didn't want a ready meal or kit as they never taste quite the same and didn't want to be put off for life. Decided to make this from scratch after reading these reviews and glad I did. It was really nice and not at all what I expected. Even better I have frozen half so the next time I have a takeaway moment I'll be reaching for the freezer instead of the phone. Thanks " - Leanabean123
Yield: 4 Servings Ready in 40 minutes
1,092 people trying soon
Verified by SunnyJF
|1 tablespoonVegetable oil|
|green curry paste; (according to taste)|
|1 tablespoonsoft dark brown sugar|
|1 stalkslemongrass; fat ends bashed with a rolling pin (optional)|
|750 gramsskinless, boneless chicken; cut into chunks (use breast and/or leg meat)|
|lime zest; to taste|
|400 ozcoconut milk|
|dropThai fish sauce; or light soy sauce|
|small handfullcoriander; roughly chopped|
|1 lime; juice only; ( up to 1 1/2)|
Thai Green Curry Preparation
1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavors of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?