THAI GREEN CHICKEN CURRY

THAI GREEN CHICKEN CURRY

This is a tasty alternative to a takeaway, with plenty of interesting textures from the crunchy veg and bamboo shoots. The fiery ginger and Thai curry paste are perfectly balanced by the creamy, cooling coconut milk.

INGREDIENTS

SERVES: 4

1 skinless chicken crown (750g), pre-poached in 500ml fresh chicken stock and 500ml water then cooled

1 tbsp vegetable oil

3 medium onions, cut into large dice

6 garlic cloves, finely chopped

7.5cm piece of ginger, julienned

4 tbsp good-quality Thai green curry paste (80g)

700ml fresh chicken stock (include the stock reserved from poaching the chicken)

100ml tinned full-fat coconut milk

1 tbsp fish sauce

1 tbsp oyster sauce

4 kaffir lime leaves, finely sliced

2 large green peppers, cored, deseeded and cut into large dice

200g fine green beans, halved

2 courgettes, cut into large dice

225g tin bamboo shoots, drained

3 level tbsp cornflour, mixed to a paste with 3 tbsp water

Chopped coriander, to finish (optional)

METHOD

1: Take the chicken breasts off the bone and cut the meat into chunks, about 2.5cm.

2: Heat the oil in a large non-stick saucepan. When hot, add the onions and cook for 10 minutes or until they are softened and starting to brown, adding a splash of water if they start to stick.

3: Toss in the garlic and ginger and sauté for 2–3 minutes, then stir in the curry paste and cook, stirring frequently, for 2 minutes or until fragrant.

4: Add the chicken stock, coconut milk, fish sauce, oyster sauce and lime leaves. Bring to the boil and let the stock simmer for 5 minutes then toss in the peppers, green beans and courgettes, and cook for 5 minutes.

5: Add the chicken and bamboo shoots, then stir in the cornflour paste. Cook, stirring, for a couple of minutes until the liquor thickens.

6: Serve the curry in warmed big bowls, scattered with chopped coriander if you like.

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INGREDIENTS

SERVES: 4

1 skinless chicken crown (750g), pre-poached in 500ml fresh chicken stock and 500ml water then cooled

1 tbsp vegetable oil

3 medium onions, cut into large dice

6 garlic cloves, finely chopped

7.5cm piece of ginger, julienned

4 tbsp good-quality Thai green curry paste (80g)

700ml fresh chicken stock (include the stock reserved from poaching the chicken)

100ml tinned full-fat coconut milk

1 tbsp fish sauce

1 tbsp oyster sauce

4 kaffir lime leaves, finely sliced

2 large green peppers, cored, deseeded and cut into large dice

200g fine green beans, halved

2 courgettes, cut into large dice

225g tin bamboo shoots, drained

3 level tbsp cornflour, mixed to a paste with 3 tbsp water

Chopped coriander, to finish (optional)

METHOD

1: Take the chicken breasts off the bone and cut the meat into chunks, about 2.5cm.

2: Heat the oil in a large non-stick saucepan. When hot, add the onions and cook for 10 minutes or until they are softened and starting to brown, adding a splash of water if they start to stick.

3: Toss in the garlic and ginger and sauté for 2–3 minutes, then stir in the curry paste and cook, stirring frequently, for 2 minutes or until fragrant.

4: Add the chicken stock, coconut milk, fish sauce, oyster sauce and lime leaves. Bring to the boil and let the stock simmer for 5 minutes then toss in the peppers, green beans and courgettes, and cook for 5 minutes.

5: Add the chicken and bamboo shoots, then stir in the cornflour paste. Cook, stirring, for a couple of minutes until the liquor thickens.

6: Serve the curry in warmed big bowls, scattered with chopped coriander if you like.

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TOM KERRIDGE’S LOSE WEIGHT FOR GOOD (2017)

I've developed lots of tasty and satisfying recipes that you will love to cook and eat, but that will also help you lose weight.

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