Richard Phillips is kicking off the week with a tasty Thai green curry that’s great for using up leftover chicken and is packed full of punchy flavours
Ingredients
- 600 ml21 fl oz coconut milk
- 2 -3 tbsp green Thai curry paste (store bought or home-made, recipe below)
- 6 kaffir lime leaves
- 2 lemongrass stalks, crushed
- 4 tbsp Thai fish sauce
- 4 cooked chicken breasts, cut into cubes
- 20 sugar snap peas
- 20 leaves of pak choi
- 20 broccoli florets
- 2 limes
- 1 small bunch of fresh coriander, chopped
- 1 red chilli, sliced thinly, to garnish
For the home-made Thai paste:
- 4 green bird's eye chillies, rough chopped, seeds removed for a milder paste
- 1 lemongrass stalk, crushed
- 1 /2 tsp kaffir lime leaf, thinly sliced
- 1 thumb sized piece of Thai ginger (galangal)
- ½ bunch of coriander
- 1 /4 tsp ground cumin
- 1 /4 tsp ground coriander
- 1½ garlic cloves
- 2 Thai shallots, rough chopped
- 1 /2 tsp shrimp paste
- Boiled Thai fragrant rice, to serve
Method: How to make Thai green chicken curry
Scoop out the thick cream on top of the coconut milk and place into a hot wok until it separates and reduces by half.
Next add the curry paste (if making your own: crush all the paste ingredients in a in a pestle and mortar until a smooth green paste is formed, then add this to the wok.) If you want to use raw chicken rather than cooked then add to the pan at this stage and make sure it is browned and cooked all the way through before moving on to the next stage.
Add the kaffir lime leaves, crushed lemon grass and 3/4 of the coconut milk. Next add the Thai fish sauce, stir, and add the chicken pieces and vegetables. Stir again and simmer everything for about 4-5 minutes until the chicken is heated through.
Squeeze over some lime juice and add the chopped coriander. Place into a bowl and garnish with the red chillies. Serve with boiled Thai fragrant rice.
