Thai Green Chicken Curry ⠀



It’s Friday and time for a delicious curry!⠀

This is Thai green curry with a little twist. Normally it’s made using chicken breast, here I’ve used whole chicken thighs for added flavour and a succulent texture. Not only do I think it tastes better but thighs are cheaper to buy than breasts and there is no chopping involved. This homemade curry paste is absolutely divine and well worth making, however I do understand this can be slightly daunting for some. Two tablespoons of shop bought paste, along with 2 garlic cloves and 2 teaspoons of grated ginger would do the trick instead. ⠀

Serves 4⠀

8-10 Chicken thighs⠀

200g green beans⠀

2 small cans coconut cream or 1 can of coconut milk⠀

Coriander and lime to serve ⠀

Green curry paste⠀

4 green thai Chillies ⠀

2 thumb sized pieces of ginger peeled ⠀

2 blades lemongrass (keep one whole)⠀

5 cloves garlic ⠀

3 shallots ⠀

3 tablespoons fish sauce ⠀

1 tablespoon palm sugar (honey would work too)⠀

1 tablespoon soy sauce ⠀

5 kaffir lime leaves ⠀

Juice of 2 limes⠀

Blitz the curry paste ingredients in a bullet or processor reserving one of the lemongrass blades. ⠀

Pan fry the chicken skin side down, until golden approximately 5 minutes. Turn over and seal the other side for roughly 2 minutes. ⠀

Remove the chicken from the pan and set aside. Pour away any excess oil from the pan.⠀

Now add the paste to the pan and sizzle for 2-3 minutes. Add the coconut cream and bring to a gentle simmer. Cut the lemongrass lengthways in half and add to the sauce. ⠀

Place the chicken back in the pan skin side up and into an oven of 180 degrees for 30 minutes. Remove from the oven, add the green beans, tucking them under the chicken. Return to the oven for 10-15 minutes. ⠀

Remove from the oven, scatter with coriander and a squeeze of lime.⠀

Serve with Steamed jasmine rice.⠀