Our Cookbook

Thai

Thai green curry

  • YieldServes 4
  • Prep30m
  • Cook30m
  • Effortweeknight

  • 1 tbsp vegetable oil
  • 1 puck Thai green curry paste
  • 6 chicken thighs, skinless and boneless, cut into strips (or raw king prawns)
  • 400ml tin coconut milk
  • 2 lime leaves optional
  • 2 tbsp Thai fish sauce
  • 1 tbsp caster sugar
  • 2 handfuls of broccoli (tenderstem or florets)
  • salt and freshly ground black pepper
  • jasmine rice, cooked according to packet instructions, to serve
  • handful of fresh coriander leaves

Method

  1. Heat the oil in a wok over a high heat until smoking. Add the green curry paste and stir-fry for 1–2 minutes, or until fragrant.
  2. Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1–2 minutes, or until the chicken has browned on all sides.
  3. Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring to the boil, then reduce to a simmer. Simmer for 8–10 minutes, or until the sauce has thickened.
  4. Add the broccoli and simmer for 2–3 minutes, stirring regularly, until just tender. Season with salt and pepper.
  5. Spoon the rice into four bowls, ladle over the curry and sprinkle over the coriander.