Thai Green Curry with Chicken Recipe

Thai Green Curry with Chicken Recipes

Ingredients :

2 tbsp vegetable oil

2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped

1 small onion or 2 shallots, chopped

4 tbsp green curry paste

625g (1.25 lb) boneless, skinless chicken thighs, cut into chunks

300ml (1/2 pint) coconut milk

4 tsp fish sauce

1 tsp sugar

3 kaffir lime leaves, shredded

1 green chili, deseeded and sliced

salt and pepper

Method :

Heat the oil in a wok or large frying pan, toss in the ginger and shallots and fry over a gentle heat, stirring, for about 3 minutes or until soft. Add the curry paste and fry for another 2 minutes.

Add the chicken to the wok for frying pan, stir well and fry for 3 minutes. Stir in the coconut milk, bring to the boil, then turn down the heat and cook the curry gently, stirring occasionally, for 10 minutes or until the chicken is cooked and the sauce is thick.

Stir in the fish sauce, sugar, lime leaves and chili and cook the curry for another 5 minutes. Taste and add salt and pepper if it needs it, then serve.

Serves 4

Green curries are spicy yet soothing due to the great mix of chili and creamy coconut milk. This is a quick version that tastes delicious.

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