Thai Green Curry with Chicken

Method

1. 1
   • coconut milk4 dl
   • vegetable oil1 tbsp

   Heat the coconut cream — Scoop the thick cream from the top of the coconut milk can into a pot and heat over medium-high until it begins to separate and shimmer with oil.

2. 2
   • green curry paste3 tbsp
   • vegetable oil1 tbsp

   Fry the curry paste — Add the vegetable oil and green curry paste and fry for 3 minutes, stirring constantly, until deeply fragrant.

   ⏱3 min
3. 3
   • coconut milk4 dl
   • chicken thigh500 g
   • kaffir lime leaves2

   Simmer the chicken in coconut milk — Add the chicken and stir to coat, then cook for 5 minutes. Pour in the remaining coconut milk and kaffir lime leaves and bring to a gentle simmer for 3 minutes.

   ⏱8 min
4. 4
   • chicken thigh500 g
   • green beans150 g
   • red bell pepper1
   • fish sauce1 tbsp
   • palm sugar1 tbsp

   Add the vegetables and simmer — Stir in the green beans, bell pepper, fish sauce, and palm sugar, then simmer for 7 minutes until the vegetables are tender and the chicken is cooked through.

   ⏱7 min
5. 5
   • thai basil4 tbsp
   • fresh chilli2
   • white rice300 g

   Finish with basil and chilli — Stir through the basil and sliced chillies off the heat, and serve hot over steamed white rice.