Thai Green Curry
This delicious green Thai curry is a total showstopper. But watch put, because it can be a little spicy. If you are particularly sensitive to spice, make sure you buy a less spicy green Thai curry paste. Alternatively, you can use less green Thai curry paste or serve on a bed of white rice to dilute the intensity of the spiciness. Trust me, this curry is worth the spiciness - it's aromas will pull you in even before you sit down to eat, and you won't be able to get enough! You can keep the curry in the fridge in an airtight container for up to four days.
Thai Green Curry
- 1 tbsp coconut oil
- 1 onion, thinly sliced
- 3 kg chicken fillets
- 2 peppers, sliced lengthways
- 2 carrots, halved and sliced lengthways
- 1 cup mung beans
- 2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 5 tbsp Thai green curry paste (add or subtract according to taste/desired level of spiciness)
- 400 ml coconut milk
- 1 tbsp lime juice
- 2 tbsp brown sugar
- 6 stalks coriander, chopped (optional)
- In a large saucepan on medium heat, heat coconut oil. Once hot and melted, add in the onion. Sauté until the onions have softened.
- Add in the chicken, continuously stirring and flip over the pieces as they whiten, this should take 7-10 minutes.
- once the chicken has whitened on all sides, add in the peppers, carrots and mung beans and mix to incorporate.
- Mix in the salt, pepper, garlic and ginger powders and the Thai green curry paste, stirring well to combine.
- Gently stir in the coconut milk. Let it simmer for 5 minutes.
- Add in the lime, sugar and coriander (optional).
- Turn heat down to low, place lid on to saucepan and let simmer for 30 minutes.
Published March 8th, 2023 12:10 PM
Share your thoughts, or ask a question!