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Thai Green Curry

Recipe by Ben O'Donoghue

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This is a common dish all over Thailand, and one of their most popular exports. A one-pot wonder, it is easy to make and makes for a relaxed mid-week meal.

Serves 2

Ingredients

2 skinless chicken breasts
2 tbsp sunflower oil
1 tin of coconut milk
2 cups of water
3-4 tbsp of green curry paste
2-3 fresh green chillies
1/2 small purple aubergine, sliced
100g / 4oz green beans
2 tbsp caster sugar
fish sauce
1/2-cup sweet basil
1-2 limes

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Method

Pre-cook the chicken by adding a little water in a hot wok over a medium heat. Add the chicken and stir until the chicken is just cooked. Drain and keep to one side.
Heat the sunflower oil in the wok over a low heat. Add the green curry paste and simmer until aromatic for about two minutes. Add a third of the coconut milk to the paste and stir until the coconut milk separates (don’t let the paste stick). Then add the chicken and stir. Add the rest of the milk and the remaining water.
Bring to the boil and add the sliced aubergine, green beans and green chillies. Season with the fish sauce and brown sugar to taste. Finally remove from the heat and add the sweet basil and serve with steamed rice.

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What do you think?

Darinka May 2011

Yumy, nice recipe, I'll try that tonight, thank you

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