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Thai Green Chicken Curry
A shop-bought paste, a tin of coconut milk, and dinner in twenty minutes.
25 min totalVery easyServes 2Chicken · Fast · Spicy · Weeknight
Ingredients
Scaled for 2 people
- Chicken thighs, boneless400 g
- Thai green curry paste3 tbsp
- Coconut milk1 tins
- Fish sauce1 tbsp
- Brown sugar1 tsp
- Green beans150 g
- Lime×1
- Fresh basil or coriander1 bunch
- Jasmine rice150 g
Method
- Get the rice on first — it takes longer than the curry does.
- Spoon the thick cream from the top of the coconut milk tin into a hot pan and fry it with the curry paste for 2–3 minutes, until the oil splits out and it smells fragrant. This step is the whole difference between good and average.
- Add the chicken, cut into bite-size pieces, and turn it in the paste for 2 minutes.
- Pour in the rest of the coconut milk, the fish sauce and sugar. Simmer gently for 10 minutes — do not boil it hard or the sauce splits.
- Add the green beans for the last 4 minutes so they keep their snap.
- Off the heat, squeeze in lime juice and stir through the herbs. Taste: it should be salty, sweet, sour and hot all at once. Adjust with more fish sauce or lime.
Chef’s note
Pastes vary enormously in heat. Start with two-thirds of what the recipe says, taste at the end, and stir more in if it needs it.