The title says it all. Thai Green Curry – The Easy Way is a superb recipe that even I can follow. The flavours of this main dish are amazing. The blend of fish sauce, Thai curry paste, with the aromatics of lemongrass and kaffir lime leaves is perfect.
Thai Green Curry – The Easy Way
While a bit spicy, this is my favourite curry recipe and always a winner with everybody at the table.
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Servings: 4 people
Calories: 381kcal
Ingredients
- 1 tbsp vegetable oil
- 2 tbsp Thai green curry paste to taste
- 1 tbsp dark brown sugar
- 2 stalks lemongrass
- 750 g chicken breasts skinless boneless
- 8 leaves kaffir lime leaves
- 1 large lime juice only
- 400 ml coconut milk
- 3 shakes fish sauce dark soy sauce
- 1 bunch coriander chopped
Instructions
- Heat the oil in a wok or large frying pan.1 tbsp vegetable oil
- Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.2 tbsp Thai green curry paste, 1 tbsp dark brown sugar, 2 stalks lemongrass
- Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.750 g chicken breasts, 8 leaves kaffir lime leaves
- Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly.400 ml coconut milk, 3 shakes fish sauce
- Stir in the coriander and lime juice.1 large lime, 1 bunch coriander
- Check for seasoning, adding more fish sauce or soy sauce if needed.
- The curry is now best left to sit for a few minutes so the sauce becomes creamier.
- You will also taste the true flavours of the curry paste ingredients when it’s slightly cooler.
- Serve with lots of fragrant Thai jasmine rice.
Nutrition
Calories: 381kcal | Carbohydrates: 9g | Protein: 31g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 94mg | Sodium: 1027mg | Potassium: 13mg | Fiber: 1g | Sugar: 6g