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.

While a bit spicy, this is my favourite curry recipe and always a winner with everybody at the table.

Prep Time 5

Cook Time 40

Total Time 45

Servings people

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.