recipes
Thai green curry
2021-11-13
Ingredients
For the curry paste
- 4 cloves garlic
- 2 shallots
- 2 stems lemon grass, outer leaves removed
- 1 inch piece ginger, peeled
- 2 red chilies and 2 green chilies, trimmed
- 2 tbsp. fish sauce
- 1 tsp cumin
- 1 tsp ground coriander
- ¼ tsp pepper
- ¼ tsp turmeric
- 2 tbsp. chopped coriander stems
- Zest 2 limes
you will also need
- 2 tbsp. vegetable oil
- 4 small boneless and skinless chicken thighs
- 400g mixed mushrooms, roughly sliced
- 400g tin coconut milk (Tiger Tiger)
- 1 chicken stock cube (Knorr)
- 4 Kaffir lime leaves
- 10 mange tout
- 8 baby sweetcorn, halved diagonally (Tiger Tiger)
- Small bunch Thai basil leaves, torn
- Few fresh coriander leaves, torn
- Juice 2 limes
- Steamed Jasmine rice for serving
Method
Start by cutting the chicken breast into thin strips and brown in a large pan with 1 tbsp. oil. Remove from the pan, add in the remaining oil and the mushrooms and brown for a few minutes, then remove from the pan. Add the prepared curry paste to the pan and cook down for a minute or so before adding in the coconut milk, stock cube and lime leaves. Bring to the boil then lower the heat and cook for 10 minutes. Transfer the chicken and mushrooms back to the pan, along with the mange tout and sweetcorn and cook for just 2 minutes. Remove off the heat and stir in the torn basil and lime leaves and the juice of the limes. Serve in bowl with the steamed Jasmine rice on the side and extra lime wedges.
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