Tuesday, December 25, 2012

Thai Green Chicken Curry

I love a good curry- it's sweet, rich, spicy and warming to the belly. Making curry from scratch makes the best tasting curry but if you don't have the time, using a good brand of pre-made curry paste and coconut milk can still taste just as good.
Curry is also great to prepare the night before to allow the flavours to build up and intensify. Just make sure that when you reheat it, do it slowly so that you don't allow the coconut milk to boil or you'll end up curdling it- which is what happened to mine when I made this curry for a family dinner on Xmas day! It doesn't affect the flavour too much but doesn't make your curry look very attractive since you'll have small uneven lumps floating on the surface.


1 tablespoon vegetable oil
1 onion, chopped
1-2 tablespoons Thai green curry paste
1kg boneless & skinless chicken thigh fillets, cut into 3cm pieces
4 tablespoons fresh basil leaves
6 kaffir lime leaves, shredded
1 lemongrass stalk, bruised
400ml coconut milk
250ml chicken stock
2 tablespoons Thai fish sauce
1 tablespoon brown or palm sugar
1 tablespoon lime juice
1 small baby eggplant- halved lengthways, cut into 2cm pieces
1 small carrot, coarsely chopped or 1 large zucchini, coarsely chopped
1 small broccoli, trimmed, cut into florets or 100g beans, topped
50g baby corn- halved lengthways
Sliced red chilli, Thai basil leaves & finely shredded kaffir lime leaves to garnish
Steamed jasmine rice, to serve

  1. Heat oil in a large saucepan over a high heat, add onions and cook for 3 minutes or until golden. Stir in curry paste and cook for 2 minutes or until fragrant.
  2. Add chicken, basil, lime leaves, lemongrass, coconut milk, chicken stock, fish sauce, brown sugar and lime juice and bring to the boil. Reduce heat, add all the vegetables and simmer for 12-15 minutes or until chicken is tender and sauce is thick. Serve garnished with chilli, basil and kaffir lime leaves. Serve with steamed rice
Notes & Tips

Depending on the brand of curry paste you use it can vary in heat and flavour intensity. I've used anywhere between 1 tablespoon to half a jar! It depends on how hot you like your curry and how familiar you are with the brand you use. Experiment until you find the right one for you.
I prefer to use the Maesri brand green curry paste but it's very, very hot! So use no more than 1 tablespoon if you like your curry mild.

Make ahead tips:

If making the curry the night before, do not add the lime juice until right at the end when ready to serve
Add the chicken and vegetables during reheating to keep chicken moist and vegetables crisp
Reheat the curry over a low temperature to avoid coconut milk from curdling

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