Cook and Scale
Thai Green Curry with Chicken
4 servings · 40 min total
Silky coconut curry simmered with tender chicken, green beans, and bell pepper, perfumed with kaffir lime and fresh basil.
Ingredients
- 3 tbsp green curry paste
- 4 dl coconut milk
- 500 g chicken thigh, cut into bite-sized pieces
- 150 g green beans, trimmed and halved
- 1 red bell pepper, sliced
- 2 kaffir lime leaves, torn
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp vegetable oil
- 4 tbsp thai basil
- 2 fresh chilli, sliced
- 300 g white rice, to serve
Contains: Fish, Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
Fry the curry paste — Add the vegetable oil and green curry paste and fry for 3 minutes, stirring constantly, until deeply fragrant.
- 3.
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.
- 4.
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.
- 5.
Finish with basil and chilli — Stir through the basil and sliced chillies off the heat, and serve hot over steamed white rice.