Thai Green Curry with Chicken
Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce…
- Prep
- 15 min
- Cook
- 36 min
- Total
- 51 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Heat the oil in a wok or large frying pan.
Procedure
Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.
Procedure
Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.
Procedure
Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly.
Procedure
Stir in the coriander and lime juice.
Procedure
Check for seasoning, adding more fish sauce or soy sauce if needed.
Procedure
Leave the curry to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.
Procedure
Serve with lots of fragrant Thai jasmine rice.
Photo: Nesnad · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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