Main Courses Recipes - Thai Green Chicken Curry Recipe

Ingredients

• 2 tablespoons groundnut oil

• 2.5cm/1in piece of fresh root ginger (finely chopped)

• 2 shallots (chopped)

• 4 tablespoons Thai green curry paste

• 600g/1 1/2lb skinless, boneless chicken thighs, cut into 5cm/2in pieces

• 300ml/1/2pt coconut milk

• 4 teaspoons fish sauce

• 1 teaspoon palm sugar or soft brown sugar

• 3 kaffir lime leaves (shredded)

• 1 green chili (deseeded and sliced)

Serves 4

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Method:

1. Heat the oil in a wok, adding the ginger and shallots. Fry over a gentle heat,  stirring for about 3 minutes or until softened. Add the green curry paste and fry for a further 2 minutes.

2. Add the chicken to the wok, stir to coat evenly in the spice mixture and fry for 3 minutes to seal the chicken. Stir the coconut milk into the curry, bring to the boil, then reduce the heat and cook the curry gently, stirring occasionally, for 10 minutes or until the chicken is cooked through and the sauce has thickened.

3. Stir in the fish sauce, sugar, lime leaves and green chili and cook the curry for a further 5 minutes. Taste and adjust the seasoning, if necessary and serve the curry immediately.