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.
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.