Thai green chicken curry

Thai green chicken curry

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

You can use shop-bought green or red curry paste, but do use with caution, as some of them can be a bit radioactive in terms of heat. If yours is, you can chill it down with a bit of lime juice, or by adding potatoes or aubergines to soak it up a little. You could try using fish instead of chicken, which would make this even quicker to prepare.

Ingredients

Quantity Ingredient
300g white rice
5g sea salt
600g chicken breasts
400ml coconut milk
200g sugar snap peas
200g baby spinach
fresh coriander sprigs

For the paste

Quantity Ingredient
1 x 5cm piece fresh root ginger
3 garlic cloves
2 fresh green chillies
1 lemongrass stalk
50ml vegetable oil
3 kaffir lime leaves
1 small bunch fresh coriander, (including stalks)
1 tablespoon caster sugar
1 tablespoon fish sauce

Method

  1. Put the rice and salt in a pan with 500ml cold water. Bring to the boil, then reduce the heat and simmer for 12 minutes, until tender. Set aside and keep warm.
  2. Meanwhile, peel the ginger and garlic and roughly chop the green chillies and lemongrass. Place all the ingredients for the paste into a mini food processor and blitz until smooth.
  3. Heat a large frying pan, add the paste and cook for 1–2 minutes. Cut the chicken into cubes.
  4. Add the chicken and coconut milk to the pan, bring to a simmer and cook for 10 minutes.
  5. Stir through the sugar snap peas, cook for a further 2 minutes, then add the spinach. Serve topped with coriander sprigs, with the white rice alongside.
Tags:
James Martin
Saturday Kitchen
quick meals
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