GREEN THAI CURRY RECIPES

THAI GREEN CURRY RECIPES - BBC GOOD FOOD

Thai green curry recipes - BBC Good Food image

Get a taste of the Far East with these fragrant Thai green curries. Our recipes include a classic chicken version, plus veggie, vegan and healthier variations.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

THAI GREEN CHICKEN CURRY RECIPE - BBC GOOD FOOD

Thai green chicken curry recipe - BBC Good Food image

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

Provided by Good Food team

Categories Dinner, Lunch

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 12

Ingredients

225g new potatoes, cut into chunks
100g green beans, trimmed and halved
1 tbsp vegetable or sunflower oil
1 garlic clove, chopped
1 rounded tbsp or 4 tsp Thai green curry paste (you can't fit the tablespoon into some of the jars)
400ml can coconut milk
2 tsp Thai fish sauce
1 tsp caster sugar
450g boneless skinless chicken (breasts or thighs), cut into bite-size pieces
2 lime leaves finely shredded, or 3 wide strips lime zest, plus extra to garnish
good handful of basil leaves
boiled rice, to serve

Steps:

Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
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.
In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.
Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
Next, pour in a 400ml can of coconut milk and let it come to a bubble.
Stir in 2 tsp Thai fish sauce and 1 tsp caster 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.
Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
Scatter with lime to garnish and serve immediately with boiled rice.

Nutrition Facts : Calories 257 calories, FatContent 15 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.6 milligram of sodium

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Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.

Meanwhile, heat the oil in a large pan. Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the fish sauce. Cook for a further 5 minutes.

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THAI GREEN CHICKEN CURRY RECIPE - BBC GOOD FOOD

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
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Total Time 40 minutes
Category Dinner, Lunch
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THAI GREEN FISH CURRY | SAINSBURY'S RECIPES

Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.

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