Asian
Thai Green Curry
A fragrant and spicy Thai curry with tender chicken, bamboo shoots and Thai basil in a rich coconut sauce.
10 min prep
20 min cook
4 servings
450 kcal/serving
Mediumgluten-freedairy-free
Adjust Servings
Ingredients (9 items)
Estimated total: £12.62
Method
- 1
Slice chicken thighs into bite-sized pieces.
- 2
Heat a tablespoon of coconut milk in a wok until it sizzles.
- 3
Add green curry paste and fry for 1 minute until fragrant.
- 4
Add chicken and cook for 3-4 minutes until sealed.
- 5
Pour in the remaining coconut milk and bring to a simmer.
- 6
Add bamboo shoots and green beans, cook for 8-10 minutes.
- 7
Season with fish sauce and brown sugar, adjust to taste.
- 8
Serve over jasmine rice with a squeeze of lime.
Chef's Tips
- Frying the curry paste in coconut cream releases the aromatics.
- Add Thai basil leaves at the end for an authentic finish.
