Thai Green Curry
Thai Green Curry – one of my favourite curry dishes but for some reason when dining out can be a little hit and miss. When dining in, here is a really easy recipe for a delicious Thai Green Curry, Patrick and I make frequently.
There are no real rules to what you add to your curry, and there is no need to be afraid of what your conconction looks like because it’s all in the taste! What is important is that you have the basics that make your curry, all the other ingredients are optional and I’ve highlighted those below.
We used a ready-made Thai Green Curry Paste so cheated a little but you can make yours from scatch if you like. Here is a recipe from TempleofThai.com to make your own which is very easy to do, will taste better than the shop bought variety and has lots of the same ingredients as used below in my Thai Green Curry.
A zillion times better tasting than cooking your whole curry from a jar, and healthier of course, there is something special when you see all the colours of your ingredients together. What’s more special is when you sit down to eat … Nom!
Thai Green Curry
Four Boneless/Skinless Chicken Breasts – Chopped
One Red Onion – Chopped
Two Thai Shallots (optional) – Chopped
Two Cloves of Garlic – Chopped/Sliced finely
Two Stalks of Lemongrass (optional) – Chopped finely
Two Kappir Lime Leaves (optional)
Two Red Chili’s (optional and mostly used for Red Thai Curry) – Chopped/Sliced
Three Mixed Peppers – Green, Yellow and Red – Sliced
A Small Packet of Mange Tout
Two Inch piece of Ginger – grated/chopped
One Tin of Coconut Milk
Heaped Tablespoon of Green Curry Paste (we used shop bought but you can make from scatch as mentioned above)
Two Tablespoons of Light Soy Sauce
One Tablespoon of your preferred cooking oil – We used Coconut Oil
Basmati Rice – Enough for Four Servings – normally one half cup per person
Chop the chicken breasts into pieces.
In a deep set frying pan or wok heat the Coconut Oil and add the Chicken pieces.
Cook and brown the chicken for 5-6 minutes over a medium heat then remove from the pan.
Lowering the temperature and in the same pan add the heaped tablespoon of Green Curry Paste, red onion, shallots, garlic, lemongrass, mixed peppers, Kappir lime leaves, red chili peppers, mixed peppers, mange tout and ginger – cook for approximately 5 minutes.
Add the chicken pieces back into the pan and stir the mixture – coating the chicken.
Add the tin of coconut milk and the soya sauce to the mixture.
Allow to simmer over a medium heat for 20-25 minutes.
Cook the Basmati Rice as per directions.
Serve curry and rice together – Enjoy!
If you find your Thai Green Curry is too hot/spicy as you are cooking it – add some more coconut milk to tame it. If you don’t have anymore coconut milk left – add freshly squeezed lime juice – it works wonders for curry that is already cooking.
If you have finished cooking your Thai Green Curry and it is too hot/spicy then serve with natural yogurt or what we like to add – a dollop of creme fraiche!
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She's a mother, wife, dog and home owner, travel writer, creative, design and imagery driven, art and music lovin', sustainable living, coffee drinking Irish woman.
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