Thai green curry is a quick, easy and economical recipe, that’s mild and creamy for an ideal midweek meal or a special supper. Using a ready-made curry paste saves a lot of time but will still give a really authentic and fragrant flavour. If you can’t find fish sauce (also called nam pla) then add a splash of light soy sauce. Instead of the chicken you could use chunks of lean pork fillet or for a seafood version use 450g white fish fillet, cut into chunks and 150g large peeled tiger prawns and simmer for only 10-15 mins.
- 200g new potatoes, scrubbed and halved
- 1tbsp vegetable oil
- 1 onion, peeled and thinly sliced
- 2tbsp Thai green curry paste
- 500g skinless chicken thigh fillets, cut into chunks
- 400ml can coconut milk
- 2tbsp fish sauce
- Juice of half a lime
- 2tbsp fresh chopped coriander
- Salt and freshly ground black pepper
- Boiled rice, to serve
- Chopped spring onion, radishes and fresh coriander, to garnish
To make this chicken curry, boil the potatoes in a pan of lightly salted water for 8-10 mins until just tender. Drain well and set aside.
Meanwhile, heat the oil in a large deep frying pan and fry the onion for 5 mins until softened but not brown. Stir in the curry paste and cook for 1-2 mins then add the chicken and cook for 3-4 mins, stirring, until no longer pink.
Pour in the coconut milk and simmer gently for 15-20 mins. Add the potatoes, fish sauce, lime juice and coriander and simmer for a further 5 mins. Season to taste with salt and freshly ground black pepper. Serve with boiled rice and garnished with chopped spring onion, radishes and coriander leaves.
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This tasty curry can be frozen for up to 1 month. Defrost thoroughly before re-heating gently in a large deep fryer for 10 - 15 mins or until piping hot.