The Basic Thai Green Chicken Curry recipe features chunks of tender chicken in a homemade green curry sauce cooked with healthy vegetables (zucchini and red peppers). The result is a gourmet-style Thai Green Curry that serve very fragrant and beautiful (for the entertainment!)  The key to good green curry is not only with the correct ingredients, but know when to add them. Because this curry is (on the stovetop) the same as in Thailand, I recommend only smaller pieces or cuts of chicken, enables faster cooking and the freshest taste.

Ingredients

1 tbsp vegetable oil

2 tbsp Thai green curry paste (according to taste)

1 tbsp soft dark brown sugar

1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)

750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)

6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)

400ml/14fl oz coconut milk

Good shake of Thai fish sauce or light soy sauce

Small handful of coriander, roughly chopped

½-1 lime, juice only

Preparation method

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 the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.

The curry is now best left to sit for a few minutes so that the sauce is creamy. You will also taste the true flavor of the curry paste ingredients when it slightly cooler. Serve with lots of fragrant Thai jasmine rice.

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