Havering and Essex with an Alternative Twist!

Thai Green Chicken Curry

I have tried a few Thai Curry recipes now and this is the best I’ve mad so I thought I’d share it…

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Ingredients:

225g new potatoes
100g green beans, trimmed and halved
1 tbsp vegetable or sunflower oil
1 garlic clove, chopped
1 rounded tbsp Thai green curry paste
400ml can coconut milk
2 tsp Thai fish sauce
1 tsp caster sugar
450g boneless skinless chicken, cut into bite-size pieces
boiled rice, to serve

Method:

Put the potatoes in a pan of boiling water and cook for 5 minutes, then adhrow in the beans and cook for a further 3 minutes. Drain and put to one side.

In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.

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Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

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Tip in the potatoes and beans and let them warm through in the hot coconut milk. I left to simmer whilst pouring two glasses of wine and setting the table.

Serve immediately with boiled rice; I cheated here and used Unce Ben’s microwave rice to save time!

To add something a little different you can add some lime juice right at the too!

I will be trying this with some Mange Tout and Prawns next! Let me know if you try it!

Hey,
I'm Squibb Vicious, better known as Haydy!
Happiest with a craft beer in hand, eating til my heart is content or exploring somewhere new.
Here you can read about my adventures!

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