Chicken
Thai Green Curry Made Simple
This version of Thai Green Curry Made Simple is flavorful, easy to prepare and suitable for traditional Chicken configurations....
⏱️
9 Min Prep
🔥
14 Min Cook
🍽️
4 Servings
🥗
Non-Vegetarian
Ingredients
- 225g new Potatoes
- 100g green beans
- 1 tbsp sunflower oil
- 1 clove garlic
- 4 tsp Thai green curry paste
- 400ml coconut milk
- 2 tsp Thai fish sauce
- 1 tsp Sugar
- 450g boneless Chicken
- 2 fresh kaffir leaves lime
- handfull basil
- Boiled Rice
Instructions
1
Put the potatoes in a wok of boiling liquid and prepare for 5 mins.
2
Throw in the beans and prepare for a further 3 mins, by which time both should be just succulent but not too soft.
3
empty out and put to one side.
4
In a wok or large frying wok, bring to temperature the margarine until very fiery, then drop in the garlic and prepare until golden, this should take only a few seconds.
5
Don’t let it go very dark or it will spoil the palate.
6
Spoon in the curry paste and swirl around it around for a few seconds to begin to prepare the spices and release all the flavours.
7
Next, transfer in the coconut whole milk and let it come to a bubble.
8
swirl around in the fish gravy and granulated sugar, then the pieces of chicken.
9
Turn the bring to temperature down to a bubble gently and prepare, covered, for about 8 mins until the chicken is cooked.
10
Tip in the potatoes and beans and let them toasty through in the fiery coconut whole milk, then transfer in a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest).
11
The basil leaves go in next, but only leave them briefly on the bring to temperature or they will quickly lose their brightness.
12
Scatter with the lime decorate and offer immediately with boiled rice.
Recipe Information
Cuisine
Thai
Thai
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
23 mins
23 mins
Recipe Time chart
Preparation Time
9 minsCooking Time
14 minsTotal Time
23 minsMaster Chef
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