Mains
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
Ultimate version
Paste pounded from scratch, poached free-range chicken, Thai aubergines and makrut lime.
Per serving£5.90
Total cost£11.80
Time1 hr
Ingredients for 2
- Paste
- 4 green bird's eye chillies
- 2 lemongrass stalks , tender part, sliced
- 3 cloves garlic
- 2 shallots
- 1 tbsp galangal , chopped
- 1 tsp coriander seeds , toasted
- 1 handful coriander roots and stems
- Curry
- 400 g free-range chicken thigh , sliced
- 400 ml fresh coconut milk
- 2 tbsp fish sauce
- 100 g Thai aubergines , quartered
- 4 makrut lime leaves , torn
- To serve
- 150 g jasmine rice
Method
- Pound the paste ingredients in a pestle and mortar to a smooth, fine paste — start with the toughest and work to the softest.
- Crack the thick coconut cream into a hot pan and fry the paste in it for 5 minutes until aromatic and oil beads at the edges.
- Add the chicken and turn to coat, cooking for 4 minutes.
- Add the remaining coconut milk, fish sauce and lime leaves and simmer gently for 8 minutes.
- Add the aubergines and cook for 6 minutes until tender.
- Taste and balance with extra fish sauce or lime, then serve with jasmine rice.
Equipment
- pestle and mortar
- 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.
