This fragrant Thai green curry is without doubt, a really popular dish amongst guests and family. This is a supremely tasty aromatic curry, rarely is any left for the next day, but once cooled can be refrigerated and used within three days of making it or frozen for up to a month. This is a simple, but hugely rewarding meal. It is so easy to make if you pre-prepare my green curry paste.
- Yield: 4 Servings
- Preparation Time: 30 Minutes
- 1 x tbsp of rapeseed oil or vegetable oil
- 2 tbsp of my green curry paste
- 8 chicken thighs, boneless and cut into chunky strips
- 2 tbsp of Thai fish sauce
- 3 lime leaves
- 1 tbsp of palm sugar or caster sugar
- Freshly ground black pepper and ground sea salt
- A handful of trimmed and rinsed green beans
- 14 fl oz (1 x 400 ml) can coconut milk
- Fragrant Thai rice Cook to packet instructions
- Optional chopped fresh coriander leaves to dress on rice
- Heat the oil in a large frying pan or wok until it just starts smoking. Add the Thai green curry paste and stir fry until it bubbles – about 1-2 minutes.
- Now add the chicken strips and gently stir until coated in the paste and fry for a further 1 minute. Do not over-fry until brown because this will toughen up the chicken. I prefer eating it tender and melt in the mouth.
- Add the coconut milk, fish sauce, palm sugar and lime leaves, stirring continuously until it starts to boil. Now reduce the heat to simmering and continue for a further 8-10 minutes, making sure you stir the mixture gently throughout until the liquid has thickened.
- Now add the green beans and continue to simmer for 2-3 minutes, regularly stirring, until the beans are just tender. Add ground pepper and salt to taste.
- Make the rice. I normally spoon the rice into a ramakin and gently pack down. Then tip over and empty the moulded rice onto a large bowl. Then spoon or ladle the Thai green curry over the rice, scatter the lime leaves over and eat.