Thai chicken green curry is a flavorful and aromatic dish that brings together tender chicken pieces with a vibrant and fragrant green curry sauce. This recipe serves 6 people and is perfect for a delicious and satisfying meal. The green curry paste is made from a blend of fresh coriander, red chillies, spring onions, garlic, lime zest, lime juice, soy sauce, anchovy paste, ginger, cumin, ground coriander, and salt. The chicken is simmered in the curry paste along with carrots, potatoes, milk, coconut essence, and peas. The result is a creamy and spicy green curry that pairs perfectly with steamed rice. Serve this dish hot and enjoy the vibrant flavors of Thai cuisine.
INGREDIENTS:
- 100g/4oz fresh coriander
- 3 fresh red chillies, halved lengthways and seeded
- 3 spring onions, chopped
- 3 garlic cloves, chopped
- 1 tablespoon olive oil
- 1 1/2 teaspoons grated lime zest
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons light soy sauce
- 1 teaspoon anchovy paste
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 3 large carrots, thinly sliced
- 450g/1lb small red potatoes, cut into chunks
- 900g/2lb skinless chicken thigh fillets, cut into chunks
- 400ml/14fl oz milk
- 3/4 teaspoon coconut essence
- 225g/8oz frozen peas
PREPARATIONS:
- In a blender or food processor, combine the fresh coriander, red chillies, spring onions, garlic, olive oil, lime zest, lime juice, soy sauce, anchovy paste, ginger, cumin, ground coriander, and salt. Purée the ingredients into a smooth paste.
- Heat a large frying pan over low heat and cook the curry paste for 5 minutes.
- Add the thinly sliced carrots, potato chunks, and 175ml/6fl oz water to the pan. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
- Add the chicken chunks to the pan and cook for 5 minutes.
- Stir in the milk and coconut essence, and simmer for 10 minutes or until the chicken is cooked through.
- Finally, add the frozen peas to the pan and cook for an additional 3 minutes or until they are heated through.
- Serve the Thai chicken green curry hot, accompanied by steamed rice or your preferred side dish.
YIELD:
- This recipe serves 6 people.
SPECIAL INSTRUCTIONS:
- Adjust the amount of red chillies according to your desired level of spiciness.
- Customize the recipe by adding other vegetables such as bell peppers or bamboo shoots for additional texture and flavor.
TIPS:
- Garnish the Thai chicken green curry with fresh coriander leaves and sliced red chillies for an attractive presentation.
- Serve the curry with steamed jasmine rice or Thai-style noodles for a complete meal.
- Adjust the consistency of the curry sauce by adding more milk or water if desired.
Thai chicken green curry is a delicious and aromatic dish that combines tender chicken with a vibrant and flavorful green curry sauce. This recipe serves 6 people and is perfect for a delightful and satisfying meal. The green curry paste, made from a blend of fresh coriander, red chillies, spring onions, garlic, lime zest, lime juice, soy sauce, anchovy paste, ginger, cumin, ground coriander, and salt, creates a fragrant and spicy base for the dish. Simmered with carrots, potatoes, chicken, milk, coconut essence, and peas, the curry develops a creamy and rich flavor. Serve this Thai chicken green curry hot, accompanied by steamed rice or your preferred side dish, and savor the vibrant and aromatic flavors of Thai cuisine.
