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Recipe By Munch Master

Ref: 651
Heading: Mains
Cuisine: Thai/Vietnamese
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   400 ml  Coconut milk
   350 g  Chicken thigh cut into strips
   150 g  Carrot cut into 4 cm sticks
   150 g  Green beans cut into 4 cm pieces
   1 Green sweet/bell pepper cut into strips
   6 Fresh Kaffia lime leaves
   16 Fresh Thai basil leaves
   2 tbsp  Fish sauce
   2 tbsp  Thai sweet chilli sauce
   2 tbsp  Veg or groundnut oil
  Green Curry Paste
   4 Fresh green small hot chilli's chopped
   4 Fresh green large mild chilli's chopped
   25 g  Fresh coriander with stems chopped
   3 Garlic cloves roughly chopped
   1/2 Onion med brown chopped
   1 Fresh lemongrass outer leaf removed, finely chopped
   1 tbsp  Fresh galangal chopped fine
   16 Fresh Thai basil leaves
   1 Lime juiced
   1 tbsp  Fish sauce
   1 tsp  Shrimp paste
   1/2 tsp  Ground cumin
   1/2 tsp  Ground coriander
   1/2 tsp  Ground white pepper
   12 Thai basil leaves
   dusting  Fresh coriander leaves chopped
   1 Lime cut into quarters
   2 Mild large red chilli sliced at an angle


  Step 1
Place all the curry paste ingredients into a mini food processor & blitz to a fine paste.
  Step 2
Heat a wok best or a frying pan over a med heat, add the oil & chicken & stir fry or 3 mins, then add all the curry paste & stir fry off for 1 more min, then add coconut milk & simmer for 2 mins.
  Step 3
Next add all the veg, Kaffia leaves, sweet chilli sauce & fish sauce, bring back to a simmer for 8 mins.
  Step 4
Serve with jasmine rice & garnish with fresh leaves & a wedge of lime plus a couple slice of Red chilli.

Suggestion & Tips

Instead of Chicken you can use Seafood, Pork or Duck. Frozen fresh Kaffia leave & Galangal are available online & can be frozen for later use.
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