THAI GREEN CHICKEN CURRY

Adapted from BBC Good Food Once Upon a Chef with Jenn Segal k

Don’t call the local takeaway – impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It’s easy and quick to make.

Servings: 4 – 6

Total Time: 40 Minutes

thai-green-curry

Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded kaffir lime leaves (or 3 wide strips lime zest).Ingredients

  • 225g baby potatoes, cut into chunks
  • 100g green beans, trimmed and halved
  • 1 tablespoon vegetable or sunflower oil
  • 1 teaspoon Sahara Foods crushed garlic
  • 1 rounded tablespoon or 4 teaspoons Sahara Foods Green Chilli paste 
  • 400ml can coconut milk – 2 teaspoon Thai fish sauce
  • 1 teaspoon castor sugar
  • 450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
  • 2 fresh kaffir lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
  • good handful of basil leaves
  • boiled rice, to serve

Instructions

  1. Put 225g baby potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
  2. Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side
  3. In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 tsp crushed garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.
  4. Spoon in 1 rounded tbsp green chilli paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
  5. Next, pour in a 400ml can of coconut milk and let it come to a bubble.
  6. Stir in 2 tsp Thai fish sauce and 1 tsp castor sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
  7. Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded kaffir lime leaves (or 3 wide strips lime zest).
  8. Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
  9. Scatter with lime to garnish and serve immediately with boiled rice.

The above recipe was taken from: https://www.bbcgoodfood.com/recipes/thai-green-chicken-curry

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