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Thai
ThaiThai Green Chicken Curry
Fragrant coconut curry with chicken and vegetables — from a fast jar-paste supper to a curry built on a pounded-from-scratch paste.
Gluten-free
Dairy-free
Nut-free
Better version
Better paste boosted with fish sauce, lime and fresh veg, with jasmine rice.
Per serving£3.20
Total cost£6.40
Time37 min
Ingredients for 2
- Curry
- 350 g chicken thigh fillets , sliced
- 3 tbsp green curry paste
- 400 ml coconut milk
- 1 tbsp fish sauce
- 1 tsp palm or brown sugar
- 1 red pepper , sliced
- 100 g green beans , trimmed
- 1 lime , juiced
- To serve
- 150 g jasmine rice
- 1 handful Thai basil , to finish
Method
- Fry the curry paste in oil for 2 minutes, then spoon in the thick top of the coconut milk and let it split and sizzle.
- Add the chicken and coat in the paste for 3 minutes.
- Pour in the rest of the coconut milk with the fish sauce and sugar; simmer for 10 minutes.
- Add the pepper and beans and cook for 6 minutes until just tender.
- Off the heat, stir in the lime juice and Thai basil and serve with jasmine rice.
Equipment
- wok
- rice pan
The three ways, side by side
Budget
Shop-bought paste, chicken thighs and frozen veg over rice.
Better
Better paste boosted with fish sauce, lime and fresh veg, with jasmine rice.
Ultimate
Paste pounded from scratch, poached free-range chicken, Thai aubergines and makrut lime.
