Hot Green Curry

Thai Hot Green Curry is a classic dish known for its spicy, fragrant, and creamy qualities. Packed with tender chicken, fresh herbs, and a rich coconut milk sauce, it brings a harmony of flavours to the table. This curry is vibrant, aromatic, and sure to warm the senses.

Prep Time 20

Cook Time 25

Total Time 45

Servings People

Ingredients

400 g chicken breast sliced into thin strips
400 ml coconut milk
2 tbsp green curry paste store-bought or homemade
2 medium green chillies finely sliced
1 tbsp vegetable oil
2 leaves kaffir lime torn into pieces
1 tbsp fish sauce
1 tsp sugar
1 small aubergine chopped
1 medium red bell pepper sliced
100 g green beans trimmed
16 leaves Fresh basil for garnish
250 g jasmine rice cooked

Instructions

In a large pan or wok, heat the vegetable oil over medium heat. Add the green curry paste and sliced chillies, stirring for 2-3 minutes until fragrant.
2 tbsp green curry paste, 1 tbsp vegetable oil, 2 medium green chillies
Add the sliced chicken to the pan, stirring to coat it in the curry paste. Cook for 3-4 minutes until the chicken begins to brown.
400 g chicken breast
Pour in the coconut milk and stir well. Add the kaffir lime leaves, fish sauce, and sugar, mixing everything together.
400 ml coconut milk, 2 leaves kaffir lime, 1 tbsp fish sauce, 1 tsp sugar
Add the chopped aubergine, red bell pepper, and green beans to the pan. Simmer for about 10 minutes, or until the vegetables are tender and the chicken is fully cooked.
1 small aubergine, 1 medium red bell pepper, 100 g green beans
Taste the curry and adjust the seasoning with more fish sauce or sugar if needed. Remove from the heat and garnish with fresh basil leaves.
16 leaves Fresh basil
Ladle the green curry into bowls and serve with steamed jasmine rice.
250 g jasmine rice

Notes

Enjoy this delightful blend of spice, creaminess, and fresh flavours that make Thai Hot Green Curry a favourite for many.

Nutrition