My quick version of a classic Thai Green Chicken Curry. Succulent chicken and crunchy vegetables in a fragrant coconut sauce. Absolutely delicious and ready in just 20 minutes.
Course Main Course
Prep Time 15minutes
Cook Time 5minutes
Total Time 20minutes
Author Charlotte Oates
500gchicken breastyou can also use filleted chicken thighs if you like too
1tbspVery Lazy Ginger Paste
1tbspVery Lazy Lemongrass Paste
1tbspVery Lazy Garlic Paste
1tspVery Lazy Chopped Red Chilliesheaped
A few kaffir lime leaves
1small bunch coriander
1small bunch Thai basilor regular basil if you can't get hold of any
85gbaby sweetcornapprox a handful
85gmangetoutapprox a handful
1tspcornflouroptional - I add this as I like my curry to have a slightly thicker consistency
Cooked ricea little more chopped coriander and basil and a squeeze of fresh lime juice (to serve)
Chop your red pepper, baby sweetcorn and mangetout into bite-sized pieces.
Chop your chicken breasts into bite-sized pieces.
Heat the olive oil (1 tbsp) in a medium-sized saucepan. Add the chicken and cook until browned on the outside. Remove the chicken from the pan.
Add the coconut milk, ginger paste (1 tbsp), garlic paste (1 tbsp), lemongrass paste (1 tbsp), red chilli (1 heaped tsp), kaffir lime leaves (3-4), ground cumin (1 tsp) and fish sauce (1 tsp). Bring to the boil and then reduce the heat to a simmer.
Return the chicken to the pan along with the red pepper, mangetout and baby sweetcorn. Season with salt and cook for 10 minutes. If you'd like the sauce slightly thicker - Put the cornflour (1 tsp) into a small bowl. Add a couple of tablespoons of the liquid from the pan. Mix them together until the cornflour is fully combined with the liquid. Add to the pan and stir.
While the curry is cooking, finely chop the fresh coriander and Thai basil (1 small bunch of each).
Remove the pan from the heat, remove the kaffir lime leaves, stir in the chopped herbs and serve.