Thai Green Chicken Curry
Thai green curries are so comforting and delicious. This is a super simple and full-of-flavour dish. Unfortunately, not one for the kiddies. The paste is quite spicy, so unless your kids can tolerate spice, I would skip this one for them.You can make your own green curry paste if you like, and use it in place of the store bought curry paste in this recipe.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 brown onion small, finely chopped (or use 2 shallots)
- 2 cloves garlic finely chopped
- 3 cm ginger piece finely chopped
- 1 1/2 tablespoons green curry paste store bought
- 300 g chicken thighs skin removed, chopped into small pieces
- 1 cup canned coconut milk or coconut cream
- 1/4 cup chicken stock optional
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 zucchini sliced on the diagonal
- 1 cup green beans chopped
- 1 cup baby spinach optional
- cooked rice
- coriander leaves
Instructions
- Place a large frying pan over medium heat. Add the olive oil and onion and cook, stirring, for 3–4 minutes. Then add the garlic and ginger and sauté for 3 minutes. Add the curry paste and stir though for 3 minutes. Add the chicken pieces and stir to coat in the curry paste for 4 minutes.1 tablespoon extra virgin olive oil, 1 brown onion, 2 cloves garlic, 3 cm ginger piece, 1 1/2 tablespoons green curry paste, 300 g chicken thighs
- Stir through the coconut milk or cream. At this point, you can add the chicken stock if you prefer a runnier curry. Add the fish sauce and brown sugar. You can also add the zucchini at this point, but if you prefer it crisper, hold off. Simmer the curry for about 10 minutes.1 cup canned coconut milk, 1/4 cup chicken stock, 1 tablespoon fish sauce, 1 teaspoon brown sugar, 1 zucchini
- Add the zucchini and green beans and stir through for 2–3 minutes. Turn off the heat and stir through the spinach leaves (if using)1 zucchini, 1 cup green beans, 1 cup baby spinach
- Serve the curry with rice and fresh coriander.cooked rice, coriander leaves
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