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" A delicious Thai meal. "

This recipe belongs to 'Mum's Night Inn'

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Thai Green Chicken Curry

Added on Mon Jun 23 2008

Views 334

The Basics

• Dish: Main Course
• cuisine: Thai and SE Asian
• Serves: 3
• Prep Time: 0hrs 5 mins
• Cooking Time: 0hrs 20 mins

Ingredients

• 160g new potatoes
• 50g green beans
• 1 tbs. sunflower oil
• 1 garlic clove
•  boiled rice
• 225g chicken (boneless skinless)
• handful basil leaves
• 1 tbsp. Thai green curry paste
• 200ml coconut milk
• 1 tbsp. caster sugar
• 2 fresh kaffir lime leaves
• 2 tbsp. Thai fish sauce

Method

1. In a pan of boiling water, cook the potatoes (already cut into chunks). After 5 minutes, add the beans (trimmed and halved) and cook for another 3 minutes. When they are tender - not soft - drain them and put them aside.

2. Heat the oil in a large frying pan. Cook the garlic until golden in this pan (it should only take a few seconds). Make sure it doesn't turn very dark as this will not be a very good taste.

3. With a spoon, put the curry paste into the large frying pan and stir for a few seconds. Then add the coconut milk and cook till it boils.

4. Add in the fish and sugar, followed by the chicken (either breasts or thighs, cut into bite sizes). Turn down the heat to a simmer. Cover the frying pan and cook for 8 minutes.

5. Add the potatoes and beans, letting them warm through in the coconut milk. Next, add the kaffir lime leaves for flavouring. Then add the basil leaves, but not for too long or they'll lose they're colour.

Serve immediately with boiled rice.