Thai Green Chicken Curry
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
3
ingredients
- 1 onion, roughly chopped
- 3 lemongrass, stalks finely sliced (discard outer leaves first)
- 2 garlic cloves, peeled and crushed
- 1 inch gingerroot, peeled and finely chopped
- 3 green chilies, Thai hot chillies preferably
- 1 lime, zested and juiced
- 29.58 ml peanut oil or 29.58 ml olive oil
- 29.58 ml fish sauce
- 88.74 ml fresh cilantro
- 88.74 ml fresh basil
- 453.59 g chicken breast, boneless and skinless, cut into thin strips
- 226.79 g fresh green beans, ends trimmed, then cut in half
- 396.89 g light coconut milk
directions
- Use a high-quality food processor - you want a paste, not a finely-chopped salsa.
- Into the food processor, put: onion, lemon grass, garlic, ginger, green chillies, lime zest, lime juice, half of the peanut oil (1 tbsp), fish sauce, cilantro, and basil.
- Process to a smooth paste. Add a little water if necessary.
- Heat a wok or a large frying pan with the remaining 1 tbsp peanut oil. When very hot, add the chicken and stir-fry 2-3 minutes, or until the chicken starts to turn golden-colored.
- Add the green beans and stir-fry one more minute. Remove chicken and green beans to a plate or bowl.
- Put paste into wok and cook over medium heat for 2-3 minutes. The raw onions in the paste will ruin the flavor, so make sure onion is fully cooked before moving on. Taste regularly to check.
- When paste no longer has raw-onion flavor, stir in coconut milk and mix well.
- Add chicken and green beans, stir to coat, and simmer (uncovered) for 5-7 minutes or until chicken is fully cooked.
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RECIPE SUBMITTED BY
My favorite cookbook is The Essential Rice Cookbook.