This Thai Green Chicken Curry tastes so clean and vibrant. So comforting, yet with bold flavours, it is loved by kids and adults alike.
One of the reasons why Thai food is just so delicious is because there is an emphasis on always having a combination of sweet, salty, spicy, sour and bitter. So the flavours are complex and interesting, yet always balanced.
Rogan and I went on our honeymoon to Thailand. I loved the food so much. I did foolishly think that I could keep up with the Thai locals in the chilli stakes while eating out on several occasions and asked them not to hold back on the heat. They always tend to ask Westerners because the true Thai cookery is hot hot hot! I am a chilli addict but literally could not handle it. I noticed the waiters out of the corner of my eye laughing at my attempt to finish their dish.
If you’ve ever looked through a Thai cookbook, it can be a little daunting. Many of the recipes have ingredients that are pretty foreign to the Western pantry. There are many components and a large variety of ingredients. The green curries are the simplest to prepare and all the ingredients are easily found in large supermarkets. I have simplified this recipe even, omitting galangal. But by all means, do use it if you have access to it!
This Thai Green Chicken Curry is really comforting yet very flavourful. Often we associate comfort food with dull or bland flavours, but that is not the case here. This is a real crowd pleaser for kids and adults. I have not put a spin on this recipe or added any out of the ordinary ingredients – its just a classic green curry with the balanced flavours of sweet coconut milk, salty fish sauce, sour lime and a little heat from some mild green chilli.
- 500g / 1 lb boneless chicken thighs, cut into small pieces
- 4 cloves garlic, finely chopped
- 2 inch piece ginger, grated
- 3 spring onions, chopped on an angle
- 2 stalks lemon grass, finely chopped
- 1 bunch coriander (cilantro), chopped and stalks and leaves separated
- 1 mild green chili, sliced
- 1 tbsp fish sauce
- 2 tbsp coconut sugar (or dark brown sugar)
- ½ cup/125g baby corn, cut in half length ways
- ½ cup/125 g green beans, cut into small pieces
- 1 can of coconut cream
- ½ cup/90 ml chicken stock
- 5 kaffir lime leaves
- Juice of 1 lime
- 1 tbsp basil leaves
- salt, to taste
- Heat a pot on the stove with a little peanut or sunflower oil.
- Add the ginger, garlic, spring onion, coriander stalks, lemongrass, chili and whole kaffir lime leaves. Stir fry for a few minutes until soft.
- Add the coconut cream and sugar. Stir and cook for 3 minutes until bubbling and thickened.
- Add the chicken, chicken stock, fish sauce.
- Bring to a low boil and let it continue for 10 minutes lid off, then add the beans and baby corn. Place the lid back on for another 10 minutes or until everything is cooked through and curry is thickened. If you like a thicker sauce at the end, just leave the lid off and reduce until the sauce is the consistency of double cream.
- Finish with the lime juice, stir and taste. Add salt if required.
- Garnish with the coriander and basil leaves.